GARLIC BONE BROTH SOUP RECIPES

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CHICKEN BONE BROTH – INSTANT POT RECIPES



Chicken Bone Broth – Instant Pot Recipes image

Homemade bone broth, or stock, not only makes the most delicious soups, it is also wonderful for sipping daily. It is easily digestible, helps heal the lining of your gut, and contains valuable nutrients. The key to getting a good gel to your broth is to not fill the pot with too much water; add just enough to cover the bones. I prefer to use filtered water to avoid any chemicals and metals in tap water. This recipe can be used with chicken, beef, or turkey bones. I prefer the flavor of the broth when I’ve used roasted bones, but raw bones will work too.

Provided by Danielle Walker

Prep Time 10 minutes

Cook Time 100 minutes

Yield 8 - 10 cups

Number Of Ingredients 10

4 pounds mixed bones (see Tidbits)
2 tablespoons extra-virgin olive oil (optional)
Fine sea salt and freshly ground black pepper (optional)
4 carrots (halved crosswise)
2 stalks celery (halved crosswise, with leaves)
1 large yellow onion (quartered)
1 bunch flat-leaf parsley
4 cloves garlic (crushed)
1 tablespoon apple cider vinegar
6 - 8 cups filtered water

Steps:

  • If the bones are cooked, place them in the Instant Pot insert. If the bones are raw, place them on a baking sheet, drizzle with the olive oil, and season with salt and pepper. Roast in a 400°F oven for 20 minutes. Transfer the bones and any juices to the Instant Pot.
  • Add the carrots, celery, onion, parsley, garlic, vinegar, and enough filtered water to just barely cover the bones.
  • Secure the lid and select the soup/stew button for 80 minutes. Let the pressure release naturally, then remove the lid.
  • Skim the fat from the broth and pour the broth through a fine-mesh sieve to strain out the bones and other solids.
  • Allow the broth to cool to room temperature, then store in airtight containers in the refrigerator for 1 week, or freeze in silicone muffin molds and, once frozen, transfer to resealable plastic bags for 6 months. Reheat from frozen in a saucepan over medium-low heat for 15 minutes, until heated through.

BONE BROTH RECIPE - BBC GOOD FOOD



Bone broth recipe - BBC Good Food image

Packed with nutrients for healthy bones, hair and nails, this soup is made with selenium and zinc-rich chicken bones and antioxidant-rich coriander

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Soup, Supper

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 10

1 meaty chicken carcass, plus any jellified roasting juices from it, skin and fat discarded
1 large onion , halved and sliced
zest and juice 1 lemon
2 bay leaves
1-2 red chillies , halved, deseeded and sliced
1 tsp ground coriander
½ tsp ground cumin
small pack coriander , stems and leaves chopped and separated
1 large garlic clove , finely grated
250g pouch wholegrain basmati rice

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.

Nutrition Facts : Calories 150 calories, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.9 milligram of sodium

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