Rice Cooker Broth

Chicken broth: leftover chicken carcass, leftover veggies, onion skins, sweet pepper seeds, herb stems etc, bay leaf, peppercorns, mustard seeds and fill pan with water … cook on white rice setting for 1 hour (the cooker will not shut off by itself … don’t forget it) …

Prime Rib broth: scraps, fat and cracked rib bone, leftover veggies, onion skins, sweet pepper seeds, herb stems etc, bay leaf, peppercorns, mustard seeds and fill pan with water … cook on white rice setting for 1 hour (the cooker will not shut off by itself … don’t forget it) …

Fat and meat trimmings: scraps, fat, leftover veggies, onion skins, sweet pepper seeds, herb stems etc, bay leaf, peppercorns, mustard seeds and fill pan with water … cook on white rice setting for 1 hour (the cooker will not shut off by itself … don’t forget it) …

You get the idea … you can also make vegetarian broth this way and it takes very little time .. once the hour is done open the cooker and let the broth cool about 1/2 hour, set up litre or quart canning jars with a funnel plus fine strainer … lift out the larger pieces from the cooker and place in a used plastic bag then strain the broth into the jars (the amount will depend on how larger your cooker is) .. let it finish cooling then place in fridge … remove the fat the next day …

I keep the fat from the prime rib broth and freeze it … I then shave a tsp of it into a dish that has lean ground … brings the flavour up to steak without a lot of added fat … I also use it for vegetarian meals to bring up the flavour as well