5 star :: kids loved it too. Rich and creamy texture. Full of health benefits and reduces food waste.
1 leftover whole chicken bones 2 carrots, chopped 2 celery stalks, chopped 1 medium onions, peel on, quartered 8 garlic cloves, smashed 1 teaspoon sea salt 1 teaspoon whole peppercorns 2 bay leaves 3 sprigs fresh thyme 2 Tb rosemary 6 sprigs parsley 2 Tb apple cider vinegar 6 cups cold water
Additional veggies for later prep sautéed in butter or avocado oil : 2 stalks garlic 3 carrots 1 onion
Instant pot high for 2 hrs. Separate vegetables, bones, chicken meat from broth. Larger bones crush the soft ends (with your hands) and squeeze out the marrow and add to a blender with all of the broth and veggies. Discard all hard bones and small bones or it gets really thick and loses creaminess. BLend on high for 2 rounds. Store in glass jars and add back in meat.
Wonderful base for soup. Just add more sautéed veggies and chicken when ready along with extra sea salt. Stores for 5 day.
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