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Lemon Ginger Bone Broth
  1. 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.
  2. Add vegetables and mushrooms in pressure cooker.
  3. Add cold water to bring level to the cooker’s 1/2 fill line. Press SOUP button, setting time to 40 minutes on high.
  4. Once time is completed allow cooker to de-pressurize by pressing steam valve. Strain stock through a fine-mesh strainer; discard solid.
  5. 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.