This is an experimental recipe. I am using a Tiger JVB-10CU with a 5.5 cup capacity. Sadly, it only yields 6 cups.
1. Measure out the chicken bones. Place in rice cooker pot.
2. Weigh carrot and celery stalks. Wash, don't peel. Trim if necessary. Place in pot.
3. Take half a garlic bulb (4-6 cloves) and slice it across horizontally. Place in pot.
4. Nestle in 2 bay leaves. Add 1 t salt. Pour in 6 cups of water, or until the water reaches 5.5 cup mark.
5. Place pot in rice cooker machine. Cook on `Slow Cook` mode for [120 min].
6. Strain.
I used frozen chicken bones. The rice cooker pot was loosely packed to the top before even filling with water. I omitted adding half an onion.
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Serving Size: 1 Serving (76g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 201.6mg | 7 % | |
Potassium 1.1mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1
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