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Suggest a better descriptionSoak bones overnight.
Place femur, chicken, and 1/3 of pork bones in pressure cooker and cover with water.
Boil and remove scum until white or no longer present.
Pressure cook on high for 1 hour. Quick release when done.
Break up bones, add half of remaining bones/back, and boil 1 more hour, stirring regularly and topping up water.
Add remaining bones/back and aromatics, boil for 1 hour. Reduce/add water to make 2 L.
Strain and emulsify with stick blender as needed.
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Serving Size: 1 (2336g) | ||
Recipe Makes: 1 | ||
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Calories: 28 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.2mg | 0 % | |
Potassium 143.6mg | 4 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 6g | ||
Protein 0.9g | 1 % | |
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: 28
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