Instant Pot (for Rice & Bone Broth)
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Instant Pot (for Rice & Bone Broth)

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A pressure cooker, a slow cooker, a rice cooker, all in one. This is the model I’ve been using for many years, but there are fancy ones now which might be worth looking into—maybe they can do programmable temperature for sous vide among other things?

It has a cult following, but honestly, I've gotten a ton of value just from being able to make rice quickly & easily as well as making really wonderful bone broths. I do roughly one-to-one after rinsing the rice, high pressure for 3 minutes, natural release for 10 and it’s ready to go.

(you can also adjust rice by adding orange zest and juice or bullion, or even bone broth to come full circle)

I may have mentioned it elsewhere, but Trader Joes has organic meats that are incredibly reasonably priced. Chicken legs can be roasted in the oven (I recommend using the broiler pan) eaten with rice, and then you can get the bones going (ideally you'd be able to also add fresh bones from the butcher). I use a cleaver to make sure I'm getting the good stuff from insides the bone.

(Just FYI, my favorite store-bought bone broth is refrigerated from Roli Roti — it has enough gelatin that it’s like jello in the fridge and it doesn’t have any onions or garlic, for those who are sensitive. Imagine also has a couple bone broths and there are a few specific jars of Better Than Bouillon that are garlic and onion-free.)

I'm a huge fan of Samin Nosrat, who wrote

and this is a modified version of her chicken stock recipe:

This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup. Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw. Ask your butcher for feet, heads and wings, which are all high in gelatin and will lend body to the stock. Once cooled, freeze the stock.

Ice cube trays are good, but plastic tupperware is also useful, depending on your purpose.

INGREDIENTS

4 pounds raw chicken bones

6 quarts water

2 onions, unpeeled, quartered

2 carrots, peeled and halved crosswise

2 celery stalks, halved crosswise

1 teaspoon black peppercorns

2 bay leaves

4 thyme sprigs

5 parsley sprigs (or 10 stems)

1 tablespoon white-wine vinegar

PREPARATION

Put the bones and water in a large stockpot. Bring to a boil over high heat.

Skim off any foam that rises to the surface.

Add the remaining ingredients and bring the stock to a boil again, then turn down to a simmer. (Vinegar helps draw out nutrients and minerals from the bones into the stock.)

Simmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer. Strain the stock through a fine-meshed sieve. Let cool.

Scrape the fat that rises to the top. (Save it in the fridge or freezer for matzoh ball soup.) Refrigerate for up to 5 days, or freeze for up to 3 months.