Time for another pot of Bone Broth. I have been saving my poultry bones and I had enough bits today to make another pot…
Here are all the details of both the normal chicken bone broth and a herby / anti inflammatory one I wrote earlier…
This is a lovely recipe I took inspiration from for today’s batch – I’m just going something similar on a larger scale:
▪️10 cups water
▪️Random Collection of Poultry Bones
▪️Homemade Chicken Bouillon Powder
▪️Nutritional Yeast (*optional)
▪️Lemon Juice (added after cooking)
This is so easy and so flavorful. I have included similar recipes for the Stovetop and Slow Cooker you can adapt to your own tastes… Don’t be afraid to experiment and decide what YOU like!
🌀 Cooked in
@mychefiq 6Q Smart Cooker
Cook 2hr on High Pressure + Natural Release or
3hr on Low Pressure + Natural Release for a thicker, richer stock base.
Once it releases, let it cool, strain out the solids and refrigerate the broth to solidify the fat cap (usually overnight).
Skim any fat cap, strain again, add lemon juice and store.
Refrigerate up to 7-10 days
Freeze up to 6 months
🍎 CALORIES – 27/cup