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Nourishing Infused Broth | Quick & Easy Small Batch Infusions | Kaug

Small Batch Herb Infused Bone Broth

JAR SIZE: 16 oz jar (*depending on how much you need)

INFUSION TIME: 10 minutes

INGREDIENTS:
• 12 oz (360 mL) bone broth or stock (*see recipes below)
• 1 tablespoon of your favorite fresh herbs (like rosemary, thyme & parsley)
• 2 tablespoons of your favorite fresh aromatic vegetable (like a chopped scallion or clove of garlic)
• Spices to taste (like red pepper flake)
• Citrus to taste (like squeeze of lime or lemon)
• Salt & pepper to taste

TECHNIQUE:
1. Heat up bone broth in saucepan or microwave.
2. Get creative and personalize your delicious cup of broth. Add to the mason jar your favorite herbs, veggies, spices, citrus and salt/pepper to taste. Pour broth into jar.
3. Get ready to use LidAdapt. Wipe jar rim clean/dry, apply LidAdapt on top of jar, screw on metal band, insert stopper & pump to pull a vacuum seal. Infuse for 10 minutes. For more intense and faster infusion, release value, lightly swirl jar and re-vacuum seal a few times.
4. Serve.

Chicken Bone Broth

INGREDIENTS:
• 2 pounds chicken bones or one 5-6 pound roasting chicken
• 1 cup fresh herbs including stems (parsley, rosemary, thyme, and even some dill)
• 1/4 cup (30 g) fresh ginger sliced 1/4” thick
• 1/4 cup (15 g) minced garlic (approximately 6 cloves)
• 2 medium carrots, chopped
• 4 stalks celery, chopped
• 1 teaspoon whole peppercorns
• Salt
• Red pepper flakes
• Water

TECHNIQUE:
1. BONES:
a. If you are using bones – place bones on baking sheet and roast at 450˚F/230˚C for 15-20 minutes. Let cool.
b. If you are using roasting chicken – place chicken on baking sheet, drizzle all over with olive oil, salt & pepper. Roast at 425 ˚F/220 ˚C for 90 minutes or until juices run clear. Let cool, then remove chicken meat (reserve and store for later) and save bones, skin for broth.
2. BROTH:
a. If you are using pressure cooker (we like the 8 qt Instant Pot) – add bones/skin, herbs, veggies, spices and enough water to max fill line to pot. Set to pressure cooker to MEAT/STEW or we recommend on high for 60 minutes.
b. If you are using stovetop method (we recommend 8 qt stock pot) – add bones/skin, herbs, veggies, spices to pot. Fill with water till about ¾ full. Bring pot to boil then drop to simmer for 8-12 hours. 12-16 hours. NOTE you will need to add water as needed to keep bones covered as water will evaporate.
3. When broth is ready, remove pot from pressure cooker or stovetop and place pot in ice bath to cool down.
4. After chilled strain bone broth through a cheese cloth or fine mesh strainer/sieve into clean jars.
5. Get ready to use LidAdapt. Wipe jar rim clean/dry, apply LidAdapt on top of jar, screw on metal band, insert stopper & pump to pull a vacuum seal. Store in fridge.