Soup
Gelatin Broth
PrepPr5 minServesSrvabout 4 cupsCa:PCa:P1:11.0
Ingredients
Directions
- Place chicken back, neck, and 2–3 chicken feet in an Instant Pot.
- Cover with filtered water.
- Set to “Soup” on low pressure for 2 hr 10 min.
- Allow natural pressure release.
- Let broth cool, then strain into jars.
- Before using, skim off the fat from the top of the jar.
Contribution
by metabolicsupremacyNutrition Facts
Per serving (1 of 16). Does not change when you scale ingredients.
- Calories 5.625
- Total Fat 3.3g
- Saturated Fat 0.7g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 1.6g
- Cholesterol 24.4 mg
- Sodium 720 mg
- Carbohydrate 1.8g
- Protein 18g
- Calcium 6.8 mg
- Phosphorus 74.6 mg
- Ca:P ratio 1:11.0
- Vitamin A 25.9 mcg
- B3 (Niacin) 1.2 mg
- B6 0.1 mg
- Folate 1 mcg
- B12 0.5 mcg
- Vitamin K 1.1 mcg
- Zinc 1.2 mg
- Selenium 9 mcg
