Nutrition balance score
Great
Glycemic Index
27
Low
Glycemic Load
1
Low
Nutrition per serving
Calories34.2 kcal (2%)
Total Fat1.3 g (2%)
Carbs3.2 g (1%)
Sugars0.9 g (1%)
Protein2.6 g (5%)
Sodium136.3 mg (7%)
Fiber0.5 g (2%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Get large pot of water to boil and then add in bones and simmer for 10 minutes until all the scrum comes out of the bones
Step 2
Add bones to a large baking tray and add in some onion, garlic and ginger. Bake in the oven for 30mins at 200 degrees
Step 3
Put bones and baked veg into the pressure cooker. Add some boiling water to the tray and scrape out the black sticky parts and pour into the pressure cooker. Add in left over veg and spices. Use any old veg from the back of the fridge. Can add in some extra aromatics too.
Step 4
Set the pressure cooker to ‘pressure cook’ on low for 2 hours
Step 5
When happy with the colour of the broth, strain the liquid into a large bowl and refrigerate so that the fat and liquid separate. Remove fat and save and pour liquid into a large glass. The consistency should be gelatinous
