Recipe Details
Ingredients
-
1chicken carcass
-
2carrots, cut into chunks
-
1cupchopped celery
-
1tablespoonapple cider vinegar
-
2teaspoonsground turmeric
-
3clovesgarlic
-
1teaspoonminced fresh ginger root
-
4cupswarm water, or as needed
Cooking Directions
-
Combine chicken carcass, carrots, celery, vinegar, turmeric, garlic, and ginger in a multi-functional pressure cooker (such as Instant Pot). Add enough water to cover the bones and vegetables in the pot. Close and lock the lid. Select the Manual function and set the timer for 120 minutes. Allow 10 to 15 minutes for the pressure to build.
-
Release the pressure using the natural-release method according to the manufacturer’s instructions, 10 to 40 minutes. Unlock and remove the lid. Let cool slightly, then strain using a fine strainer to remove all the bits of bones and vegetables.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories81 | |
| % Daily Value * | |
| Total Fat 4g |
5% |
| Saturated Fat 1g |
5% |
| Cholesterol 27mg |
9% |
| Sodium 63mg |
3% |
| Total Carbohydrate 4g |
2% |
| Dietary Fiber 1g |
5% |
| Total Sugars 1g |
|
| Protein 7g |
15% |
| Vitamin C 3mg |
3% |
| Calcium 30mg |
2% |
| Iron 1mg |
7% |
| Potassium 214mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
