This is an experimental recipe. I am using a Tiger JVB-10CU with a 5.5 cup capacity. Sadly, it only yields 6 cups.

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Name: Bone Broth (Rice Cooker)
Prep time: 10 min
Total time: 2 h 10 min
Yield: 6
Cuisine: not set
Ingredients: 1 lbs Chicken bones; 1 (0.2 lbs) Carrot chopped; 2 (0.2 lbs) Celery stalks chopped; 1/2 (4 cloves) Garlic bulb halved horizontally; 2 Bay leaves; 1 teaspoon Kosher Salt

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INGREDIENTS

1 lbs Chicken bones
1 (0.2 lbs) Carrot ; chopped
2 (0.2 lbs) Celery stalks ; chopped
1/2 (4 cloves) Garlic bulb ; halved horizontally
2 Bay leaves
1 teaspoon Kosher Salt

Servings

INSTRUCTIONS

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.

NOTES

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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Nutrition

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Serving Size: 1 Serving (76g)
Recipe Makes: 6 Servings

Calories: 1
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	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.

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Calories per serving: 1

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