Light bone broth
This version of bone broth is the perfect replacement for chicken stock. The best thing
about making broth at home is that you know exactly what’s in it – no hidden nasties.
Make some today and freeze it for future use!
Makes About 2.5L
Preparation time 1 hour 10 minutes
Slow cooking time 6 hours (low) 3 hours (high)
Ingredients
1.2kg chicken or pork bones
4 scrubbed chicken feet, optional
⅓ cup cider vinegar
3L ltered water
1 onion, roughly chopped
2 celery sticks, roughly chopped
3 carrots, sliced
2-3 sprigs fresh thyme
½ cup nely chopped fresh parsley
Method
1. Place the bones and feet into the inner pot, add the cider vinegar and ltered water. Stand for 30 minutes. Add vegetables
with thyme. Press SAUTÉ/SEAR LOW TEMP button, set time for 1 hour and press START, do not close the lid.
2. Allow the broth to come to the boil, and simmer. From time to time, remove the residue from the surface with a
slotted spoon.
3. At the end of the cooking time, remove any remaining residue. Close lid. Cook on SLOW COOK LOW TEMP for 6 hours, or
select SLOW COOK HIGH TEMP for 3 hours. Press START.
4. When cooking is complete, allow to cool, turn pressure regulator to VENT to allow any residual pressure to release.
Remove lid. Strain the broth, discarding the bones and vegetables. Stir through parsley. Use as desired.
Cook’s note
Slow CookSauté
Do not close the
lid during sauté.
Set valve to “Seal”
position.
Philips All-in-One Cooker Recipe Book
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