(Total Time: 2 HOURS 15 MIN| Serves: 6)
1 lb chicken bones (neck, backs, feet)
10 shiitake mushrooms, stems removed and chopped
4 large celery stalks, chopped
1 small leek, chopped
5 garlic cloves, crushed
1 small onion, sliced
2 tbsp olive oil
1 tsp sea salt
1 tsp black pepper, freshly ground
Place the bones in the pot and pour in enough water to cover. Seal the lid and set the steam release handle to the ‘’Sealing’’ position.
Press the ‘’Slow Cooker’’ button and set the timer for 2 hours.
When done, release the pressure naturally and open the lid.
Now add the remaining ingredients and season with salt and freshly ground black pepper. Optionally, add some dried celery and seal the lid again.
Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button. Set the timer for 10 minutes on high pressure.
When you hear the cooker’s end signal, release the pressure naturally and open the lid.
Chill for a while and strain the stock.
Per Serving (Calories 60 | Total Fats: 5.1g | Net Carbs: 3g | Protein: 0.8g |Fiber: 0.4g)