Soups

Bone Broth

Makes about 12 cups

View Recipe

Bone Broth

Makes about 12 cups

Bone broth can be made using a variety of meat and poultry bones, or just one type. Here we focus on poultry (chicken, turkey, and/or duck bones) and allow it to cook for 3 hours under pressure. If using beef bones, only cook the mixture for 2 hours

Nutritional information per serving (1 cup):Calories 86 (7% from fat)
carb. 1g
pro. 6g fat 3g
sat. fat 1g
chol. 0mg
sod. 343mgcalc. 0mg
fiber 0g
  1. Bone Broth-1
  1. Bone Broth-1

Ingredients

  • 4pounds poultry bones (chicken,
  • turkey, duck)
  • 2carrots, cut into 2-inch pieces
  • 2celery stalks, cut into 2-inch pieces
  • 1medium onion or leek, cut into about
  • 2-inch chunks
  • 1garlic clove, peeled
  • 10parsley stems
  • 3thyme sprigs
  • 2teaspoons black peppercorns
  • 2bay leaves
  • 7to 8 cups water (being sure not to go
  • above the maximum fill line in the
  • cooking pot)

Preparation

  1. 1. Put all of the ingredients into the cooking pot
  2. of the Cuisinart® Multicooker. Secure the lid
  3. and select Stock. Set the pressure to High,
  4. the time for 3 hours, and press Start. When
  5. the time expires, allow pressure to release
  6. naturally.
  7. 2. Once pressure is completely released,
  8. carefully remove lid and strain broth through
  9. a fine mesh strainer.
  10. 3. Cool strained broth to room temperature
  11. before transferring to the refrigerator to
  12. complete the cooling process. When ready
  13. to serve, use a spoon to discard the solid
  14. fat that sits on top of the broth before
  15. using. Broth may be stored for 7 days in the
  16. refrigerator and up to 6 months in the freezer

This recipe was prepared with

12-in-1 Multicooker

12-in-1 Multicooker, 6 Quart

$149.95

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