CHICKEN BONE NUTRITION RECIPES

Steps:

• Break the chicken carcass into a large pan and add the onion, 1.5 litres of water, the lemon juice and bay leaves. Cover and simmer for 40 mins. Remove from the heat and allow to cool slightly, to make things a bit easier to handle.
• Place a colander over a bowl and scoop out all the bones into the colander. Pick through them, stripping off the chicken and returning it with any onion as you work your way down the pile of bones.
• Return any broth from the bowl to the pan – and any jellified roasting juices – along with the chilli, ground coriander, cumin, coriander stems, lemon zest and garlic. Cook for a few mins until just bubbling – don’t overboil as you will spoil the delicate flavours. Taste, and season only if you need to. Meanwhile, heat the rice following pack instructions, then toss with the coriander leaves. Ladle the broth into bowls and top with the rice.

Steps:

• 1. Place all the bones and meat in a large stockpot, slow cooker, or pressure cooker. Add the chicken feet (if using), vinegar, vegetables, bay leaf, salt, and peppercorns. Add enough filtered water to cover everything by 1-inch. 2. If using a stockpot, bring the water to a simmer over medium heat, then turn the heat to low. Cover and let simmer for at least four hours or up to eight hours, adding filtered water as needed so the bones are always covered. 3. If using a slow cooker, cover and cook on low for eight hours adding filtered water only if needed so the bones are always covered. 4. If using a pressure cooker, using the instructions, bring to full pressure. Reduce the heat to low, maintaining full pressure, and cook for two hours. Allow the pressure to naturally release. 5. When the broth is done, strain it through a fine-mesh strainer. Discard the bones and vegetables, and reserve the meat for another use. You can also refrigerate or freeze the bones and reuse them to make another batch of broth. 6. Set the broth aside to cool, then cover and refrigerate. When chilled, the broth could be very gelatinous. The broth will keep in the refrigerator for up to five days or in the freezer for three months or more.