Find the recipe and more at:
https://everydaygoodthinking.ca/recipe/make-it-with-hamilton-beach-lemon-ginger-bone-broth/
Lemon Ginger Bone Broth
| Servings |
| 4 |
|
|
Ingredients
- 2lbs chicken wings
- 1tablespoon extra-virgin olive oil
- 3″knob ginger
- 1medium oinion, cut in half
- 1large parsnip, peeled and roughly diced
- 1cup shitake mushroom
- 2large cloves garlic, smashed
- 1-2 lemons cut into wedges to serve with stock
- Himilayan pink sale and freshly ground pepper to taste
Instructions
- Press the Brown/Saute button on Hamilton Beach Pressure cooker. Lightly heat oil in cooker and cook chicken wings for 15 minutes each pound. This is to avoid over-crowding.
- Add vegetables and mushrooms in pressure cooker.
- Add cold water to bring level to the cooker’s 1/2 fill line. Press SOUP button, setting time to 40 minutes on high.
- Once time is completed allow cooker to de-pressurize by pressing steam valve. Strain stock through a fine-mesh strainer; discard solid.
- Refrigerate stock until well chilled, then remove solid cap of fat from top. Serve in a mug to sip on or a bowl with added garnishes of your choice.
Recipe Notes
Recipe by Miranda Malisani Miranda Malisani, RNCP is a Toronto based Nutritionist who is recognized nationally for her expertise in holistic nutrition. Her down-to-earth attitude and ability to cater her services to an individual’s needs has made her a leader in the field.