Ingredients:
1 lb assorted beef bones (oxtail, knuckle,
shank, marrow)
1 tbsp neutral oil
2 cloves garlic, sliced
1 bay leaf
1 tsp salt
Cold water, as needed
Ingredients:
1 lb boneless, skinless chicken thighs
2 tbsp scallion, chopped
4 cloves garlic, smashed
¼ cup soy sauce
¼ cup water
¼ tsp ground white pepper
For Garnish
1 tbsp scallion, minced
bone broth
Directions
1. Preheat oven to 400°F. Place beef bones in one layer on sheet tray lined with
parchment paper and sprinkle with salt. Roast for 30 minutes. Remove from oven
and transfer to Super Pot Pressure Cooker Removable Cooking Pot.
2. Add neutral oil to medium-sized saute pan and heat on medium heat until slick and
shiny. Add carrots, celery, onions, garlic, mushrooms, bay leaves, salt, and black
peppercorn. Saute for 5-8 minutes. Transfer vegetables to pressure cooker and add
beef bones. Pour in enough cold water to reach the “MAX” line on the side of the
Removable Cooking Pot.
3. Securely close the Lid and set the Pressure Release Valve to “Seal.” Set the timer to 1
Release Valve to “Vent” for quick release.
4. Strain broth and refrigerate or freeze until use. Refrigerated broths should be used
within 2-3 days. Frozen broths can be held for up to a year and should be thawed
before using.
Directions
1. Place all ingredients (except garnish) into the Super Pot’s Removable Cooking Pot
and mix thoroughly until chicken thighs are coated.
2. Set Pressure Release Valve to “Seal” and cook for 15 minutes. Let natural pressure
release for 5 minutes before setting Pressure Release Valve to “Vent” for accelerated
release.
3. If desired, strain liquid from chicken thighs and transfer to fry pan for a more intense
drizzling sauce before garnishing and serving.
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Bones can be reused 1-2 times to make additional bone broth.
Marinate the chicken thighs in this mixture overnight before
teriyaki
chicken thighs
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