Ingredients :
1kg chicken bones
450g Onion, chopped
300g celery, cut into 1-inch/2cm lengths
150g carrots, cut into 1-inch/2cm lengths
90g fennel bulb, sliced
5 cloves of garlic, peeled and smashed
2 bay leaves
1 sprig of fresh thyme
30g fennel fronds
1 tbsp. peppercorns
Water
450g Onion, chopped
300g celery, cut into 1-inch/2cm lengths
150g carrots, cut into 1-inch/2cm lengths
90g fennel bulb, sliced
5 cloves of garlic, peeled and smashed
2 bay leaves
1 sprig of fresh thyme
30g fennel fronds
1 tbsp. peppercorns
Water
Directions :
- Place chicken bones in the slow-cooker on high for one hour.
- Lower heat to low, add vegetables and stir to coat. Heat for another hour. Add seasonings, then enough water to cover. Cook for 8 or more hours.
- Turn off cooker and cool for 45 minutes to an hour.
- Remove chicken and pick off any meat on the bones. Discard the banes and place meat in a sieve with cheesecloth.
- Strain the cooker contents through the sieve with the meat into a bowl.
- Gather the cheesecloth and twist to squeeze out all liquid.
- Cal - 45, Carbs - 8.9g, Protein - 2.8g, Fat - 0.1g, Fiber - 2.5g
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