PRESSURE COOKER BONE BROTH OR CHICKEN STOCK - NYT COOKING
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
SIMPLE VEGETARIAN PHO BROTH RECIPE - NYT COOKING
The focus of this broth, a base for pho dishes with tofu and a variety of mixed vegetables, is the charred ginger and onion. Spice comes from a bag filled with star anise, peppercorns, cinnamon stick and cloves and more flavor flows from an abundance of sweet vegetables. Nonvegetarians can add fish sauce to this aromatic and beautiful vegan broth if they wish.
Provided by Martha Rose Shulman
Total Time 2 hours 10 minutes
Yield 2 1/2 quarts, serving 6
Number Of Ingredients 16
Steps:
- Scorch the onion and ginger by holding the pieces above a flame with tongs, or in a dry frying pan if using an electric stove. Turn the pieces until they are scorched black in places on all sides. Slice the ginger lengthwise.
- Combine the scorched onion and ginger with the water, leeks, turnips, carrots, mushroom stems or dried shiitakes, garlic, lemon grass, salt to taste and 1 tablespoon sugar in a large soup pot and bring to a boil. Tie the spices in a cheesecloth bag and add to the soup. Reduce the heat, cover and simmer for 1 hour. Add the fish sauce if using, and simmer for another hour (2 hours total, with or without the fish sauce). Strain through a cheesecloth-lined strainer. Taste and adjust salt and sugar.
Nutrition Facts : @context http//schema.org, Calories 6, UnsaturatedFatContent 0 grams, CarbohydrateContent 1 gram, FatContent 0 grams, FiberContent 0 grams, ProteinContent 0 grams, SaturatedFatContent 0 grams, SodiumContent 88 milligrams, SugarContent 0 grams, TransFatContent 0 grams
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PRESSURE COOKER BONE BROTH OR CHICKEN STOCK - NYT COOKING
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