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    Meg’s Recipes

    Chicken Bone Broth

    20

    adagok

    48 hours

    teljes idő
    Főzés Kezdése

    Hozzávalók

    4 pounds chicken necks/feet/wings (you can also use the carcass and bones from a whole chicken — do not use the meat)

    3 carrots, chopped

    3 celery stalks, chopped

    2 medium onions, peel on, sliced in half lengthwise and quartered

    4 garlic cloves, peel on and smashed

    1 teaspoon Himalayan salt

    1 teaspoon whole peppercorns

    3 tablespoons apple cider vinegar

    2 bay leaves

    3 sprigs fresh thyme

    5–6 sprigs parsley

    1 teaspoon oregano

    18–20 cups cold water

    Útmutatók

    Place all ingredients in a 10-quart capacity slow cooker or large pot on stove.

    Add in water to cover.

    Simmer for 24–48 hours, skimming fat occasionally.

    Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.

    Use within a week or freeze up to three months.

    Tápanyagok

    Adag Mérete

    1 cup

    Kalória

    41

    Zsír Összesen

    0.3 g

    Telített Zsír

    0 g

    Telítetlen Zsír

    0.3 g

    Transzzsír

    0 g

    Koleszterin

    2.5 mg

    Nátrium

    286 mg

    Szénhidrát Összesen

    0.6 g

    Rost

    0.3 g

    Összes Cukor

    0.4 g

    Fehérje

    5.3 g

    20

    adagok

    48 hours

    teljes idő
    Főzés Kezdése

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    Hozzávalók

    4 pounds chicken necks/feet/wings (you can also use the carcass and bones from a whole chicken — do not use the meat)

    3 carrots, chopped

    3 celery stalks, chopped

    2 medium onions, peel on, sliced in half lengthwise and quartered

    4 garlic cloves, peel on and smashed

    1 teaspoon Himalayan salt

    1 teaspoon whole peppercorns

    3 tablespoons apple cider vinegar

    2 bay leaves

    3 sprigs fresh thyme

    5–6 sprigs parsley

    1 teaspoon oregano

    18–20 cups cold water

    Útmutatók

    1

    Place all ingredients in a 10-quart capacity slow cooker or large pot on stove.

    2

    Add in water to cover.

    3

    Simmer for 24–48 hours, skimming fat occasionally.

    4

    Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.

    5

    Use within a week or freeze up to three months.