Further Food Nutritionist Commentary:
The Fastest Bone Broth is an easy, gluten-free recipe that contains over 9 grams of complete protein. Thanks to the carrots, one serving contains over 100% of the daily value for vitamin A, a nutrient which maintains healthy body tissues, especially the eyes and skin. Have some old carrots or celery sitting in the fridge? They would be perfect in this bone broth and could help you cut down on your food waste.
By Colleen Sideck, RDN, LDN
By Colleen Sideck, RDN, LDN
The Fastest Bone Broth
2 or more pounds raw chicken bones/carcasses (from about 3 or 4 chickens)
6 to 8 chicken feet or 1 pig’s foot
one whole chicken and additional wings or thighs (optional)
purified water to just cover the bones when they are in the pot
¼ to ½ cup apple cider vinegar, depending on the size of the pot
2 to 4 carrots, scrubbed and roughly chopped
3 to 4 stalks organic celery, including leafy part, roughly chopped
1 medium onion, cut into large chunks
1 tomato, cut into wedges (optional)
1 or 2 whole cloves
2 teaspoons peppercorns
1 bunch parsley, add in the last hour
1. Place all the bones in pressure cooker. Add the vinegar and enough purified water to cover everything by 1 inch.
2. Cover pressure cooker and secure the lid. Cook on high heat and bring the pot up to its full pressure. This will likely take 10 – 15 minutes.
3. Reduce the heat to maintain the pressure and cook for 45 to 60 minutes. Turn off the heat and allow the pressure cooker to release pressure naturally; about 15 minutes. Open pressure cooker and follow instructions for storage.
Per Serving: Calories: 71; Total Fat: 0g; Saturated Fat: 0 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 1 mg; Sodium: 261 mg; Potassium: 325 mg; Carbohydrate: 10 g; Fiber: 2 g; Sugar: 5 g; Protein: 9 g
Nutrition Bonus: Vit A: 133%; Vitamin C: 43%; Iron: 8%; Calcium: 6%;
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