(Total Time: 55 MIN| Serves: 8)
2 lbs chicken neck, backs, and wings
7oz asparagus, chopped
2 onions, sliced
2 tbsp butter
3 tbsp olive oil
3 garlic cloves
1 tsp salt
1 tsp dried oregano
2 tsp cayenne pepper
Preheat the oven to 400 degrees F. Grease a baking sheet with some olive oil and set aside.
Now rinse the meat under cold running water and rub with melted butter. Sprinkle with salt and place on a baking sheet.
Reduce the heat to 350 degrees and roast for 20 minutes.
When done, remove from the oven and cool for a while. Transfer to the pot and add the remaining ingredients. Pour in enough water to cover and stir well. Season with some more salt, oregano, and cayenne pepper.
Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and set the timer for 25 minutes on high pressure.
When done, release the pressure naturally and open the lid. Strain the stock and refrigerate.
Per Serving (Calories 93 | Total Fats: 8.9g | Net Carbs: 0.9g | Protein: 2.6g |Fiber: 0.3g)