(Total Time: 2 HOURS 5 MIN| Serves: 4)
3 lbs chicken necks and back
1 cup spring onions, finely chopped
1 tbsp apple cider vinegar
2 tsp salt
1 tsp white pepper
2 tsp dried celery
Place the bones in your instant pot and pour in enough water to cover. Season with salt and add vinegar. Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and set the timer for 5 minutes on high pressure.
When you hear the cooker’s end signal, perform a quick pressure relase and open the lid. Stir in spring onions and sprinkle with pepper and celery.
Seal the lid again and set the steam release handle. Press the ‘’Slow Cooker’’ button and set the timer for 2 hours on low pressure.
When done, release the pressure naturally and optionally season with some more salt or pepper to taste.
Strain the liquid and refrigerate until use.
Per Serving (Calories 13 | Total Fats: 0.6g | Net Carbs: 1.1g | Protein: 0.8g |Fiber: 0.2g)