Imported from Instagram
Kitchen Scrap Bone Broth
A nutrient-dense, collagen-rich stock made from accumulated kitchen scraps and bones, prepared efficiently in a pressure cooker to extract maximum flavor and minerals.
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Ingredients
- Kitchen scraps (A mix of vegetable scraps (onion skins, carrot ends, celery tops) and bones accumulated over time)
- 1 handful Chicken paws (Optional; used to boost collagen levels)
- Water (Enough to cover scraps without exceeding the pressure cooker's halfway fill line)
Steps
- 1
Fill a large pressure cooker or pressure canner (such as a 23-quart Denali) with your accumulated kitchen scraps and bones.
- 2
Add a handful of chicken paws if available to increase the gelatin and collagen content of the stock.
- 3
Top the ingredients with water, being careful not to exceed the halfway fill line of the pressure cooker.
- 4
Seat the lid properly and add the pressure weight.
- 5
Turn on the heat and wait for the weight to start hissing, indicating it has reached pressure.
- 6
Cook for 1 hour at 15 pounds of pressure.
- 7
Turn off the stove and allow the pressure to release naturally until the gauge reads zero and there is no more internal pressure.
- 8
Strain the liquid stock from the solids using a fine-mesh strainer. Compost the remaining vegetable and bone scraps.
- 9
Optional: Use a fat separator to remove the layer of chicken fat from the top of the stock. The separated fat can be reserved and used as a cooking oil replacement.
Notes
The creator mentions that while a crock pot takes 24 hours to extract flavors, a pressure cooker achieves the same result in 1 hour. Roasting scraps in the oven beforehand is an optional step for added depth of flavor, though skipped in this high-volume version.
Nutrition per serving
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