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chicken carcass carrots celery apple cider vinegar ground turmeric garlic fresh ginger root warm water
Viewed: 75 - Published at: 7 years agoIngredients
- 1 chicken carcass
- 2 carrots, cut in chunks
- 1 cup chopped celery
- 1 tablespoon apple cider vinegar
- 2 teaspoons ground turmeric
- 3 cloves garlic
- 1 teaspoon minced fresh ginger root
- 4 cups warm water, or as needed
Method
- Combine chicken carcass, carrots, celery, vinegar, turmeric, garlic, and ginger in a multi-functional pressure cooker (such as Instant Pot(R)). Add enough water to cover bones and vegetables in the pot. Close and lock the lid. Select Manual function and set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Let cool slightly and strain using a fine metal strainer to remove all the bits of bones and vegetables.
