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Old 02-14-2014, 01:41 PM   #31
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I use an electric pressure cooker (mine is an Instant Pot). I toss the chicken (most of the time it's organic wings), an onion, some celery and carrots, and a little salt into the pot, cover with water, put on the lid, press a button, and within an hour I have perfect, clear, gelled bone broth. I let the pressure release naturally.

So easy it out to be illegal. I love my electric pressure cooker because it does all the work, I don't have to babysit it. If I forget about it, the "keep warm" function will keep it at a safe temperature for up to 8 hours.
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Old 02-14-2014, 02:34 PM   #32
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Originally Posted by Janknitz View Post

I use an electric pressure cooker (mine is an Instant Pot).

OK ! I'm Hooked!
I have never heard/tried/seen an electric pressure cooker!
I'm googling........
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Old 02-25-2014, 08:51 AM   #33
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I collect chicken bones in the freezer until I have need to make a batch. If it's all wing and leg bones, it doesn't gel as much. If it's back and neck, too, it usually gels. Depends on what cuts of chicken we've been eating lately. I put it int he slowcooker overnight or longer, covered with water, with about a tablespoon of vinegar to help leach the minerals out of the bones.

I don't add any other flavorings. That way I have more flexibility when I'm using it later.

Also, if I have a full gallon-bag of bones, I'm more likely to have broth that gels. If I have fewer bones, and use the same amount of water, it won't gel as much.

I mix it for lunch with a spoonful of miso paste (probiotic, salty goodness) and a splash of sesame oil. Or curry paste and coconut cream. Or cajun spice with a handful of frozen chopped spinach or kale. Whatever I'm in the mood for.
"Let's fight heart disease and obesity with bacon and butter!"
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