BONE CAKE RECIPES
PRESSURE COOKER BONE BROTH OR CHICKEN STOCK RECIPE - NYT ...
The difference between bone broth and regular broth, or stock, comes down to the length of the cooking time and the addition of acid to the cooking liquid. They taste very similar, though the bone broth has a slightly more intense flavor and a thicker, silkier texture. They can be used interchangeably in recipes. Really, the main difference is that many people consider bone broth to be therapeutic: The longer cooking time of a bone broth allows the collagen and minerals from the bones and connective tissue to dissolve into the liquid. This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017). Melissa Clark’s “Dinner in an Instant” is available everywhere books are sold. Order your copy today.
Provided by Melissa Clark
Total Time 1 hours
Yield 3 quarts
Number Of Ingredients 13
Steps:
- If you want to roast the bones first, heat the oven to 450ºF. Lay the bones out on a rimmed baking sheet and roast until well browned, 25 to 35 minutes.
- Put the bones (roasted or not) in the pressure cooker pot and add all the remaining ingredients. Cover with 3 to 3 1/2 quarts of water (the water shouldn’t come more than two-thirds of the way up the side of the pot). To make regular stock, cook on high pressure for 1 hour if using all chicken or poultry bones, or 2 hours for beef or pork bones or a combination of poultry and meat. For bone broth, cook on high pressure for 3 hours for poultry bones, and 4 1/2 hours for beef, pork, or mixed bones. When making bone broth, you’ll know you’ve cooked it long enough if all the connective tissue, tendons, and cartilage have dissolved and the bones crumble a bit when you poke at them. If this hasn’t happened, cook it on high pressure for another 30 minutes and check it again.
- Allow the pressure to release naturally. Use the broth or stock right away, or store it in the refrigerator or freezer. Bone broth and regular stock will keep for 5 days refrigerated or up to 6 months frozen.
Nutrition Facts : @context http//schema.org, Calories 482, UnsaturatedFatContent 0 grams, CarbohydrateContent 1 gram, FatContent 52 grams, FiberContent 0 grams, ProteinContent 0 grams, SaturatedFatContent 0 grams, SodiumContent 147 milligrams, SugarContent 0 grams
EASY SLOW-COOKER HAM BONE SOUP RECIPE - PILLSBURY.COM
Enjoy this wonderful slow-cooker ham bone soup loaded with beans, vegetables and ham.
Provided by Pillsbury Kitchens
Total Time 5 hours 15 minutes
Prep Time 15 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place ham shank in slow cooker; add remaining ingredients.
- Cover; cook on Low heat setting 5 to 6 hours or until ham shank is tender.
- Remove ham shank; cut into small pieces. Stir into slow cooker. To thicken, mash beans with fork.
Nutrition Facts : Calories 260 , CarbohydrateContent 32 g, CholesterolContent 30 mg, FatContent 1/2 , FiberContent 7 g, ProteinContent 23 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 670 mg, SugarContent 2 g, TransFatContent 0 g
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