Place chicken drippings, bones, cauliflower heart, onion and water in a soup pot, cover and bring to a boil. Reduce heat and cook over medium-low heat for 30 minutes. Strain broth and return to pan. Add remaining ingredients, cover, bring to a boil, reduce heat and cook for 30-40 minutes. Serve with crackers, ½ red bell pepper, sliced, and 4 pickles.

The Quinoa Crackers recipe includes cooked quinoa. Cooking instructions:
Rinse 1/2 cup quinoa under running water to remove bitterness. Place in a saucepan with 1 cup water. Cover and bring to a boil. Reduce heat and simmer 10-15 minutes, or until water is absorbed.

Heat oven to 375°F. Place flours, ½ tsp salt, arrowroot and baking soda in a food processor and pulse 3-4 times. Add quinoa and olive oil and process until mixed. With machine running, add water, very slowly, until mixture forms a ball. Divide dough into 3 sections. Tear off three 12-14” squares of parchment paper. Place 1 ball of dough in the middle of a sheet of parchment; place another over the top. Roll dough out until it nearly reaches all 4 edges of the paper. Carefully remove top sheet of parchment and cut dough into 1 ½ – 2” squares, with a pizza cutter; sprinkle seeds and salt over the top. Replace paper and lightly press seeds into dough. Remove top parchment. Slide dough-covered parchment onto a cookie sheet. Repeat process with remaining 2 balls of dough. Bake 25-30 minutes or until crackers are crispy. Slide parchment, with crackers, onto a cooling rack. Store in an airtight container.