chicken broth for scope prep

How To Make chicken broth for scope prep

• Step 1
  Place the trivet (the one that comes with it) in the Instant Pot. Place a metal wire mesh strainer on top of that, in the Instant Pot. Then fill the strainer with the ingredients, and add the water. (Tip: I like to cut my chicken breast into chunks for easier portioning later.) The water should be below the top of the trivet, so the solid ingredients don’t float out. The strainer and trivet are to make removal of the solid ingredients easier, though you could strain them out after cooking by some other method, if necessary.
• Step 2
  Pressure cook on high for 30 minutes. When it is done, you may do a quick release of the pressure, or let the pressure release naturally.
• Step 3
  Remove the solid ingredients using the trivet and strainer. Refrigerate and save the solid ingredients for either the early part of the scope prep that allows solid food, or for another time. Taste the broth, and adjust salt to taste, if necessary. I like mine not very salty, and I can’t remember if I used just 2 or 3 Tbsp. Most of the broth should be a see-through brown, with perhaps some small amounts of sediment or herbs that got loose on the bottom. That last bit on the bottom that contains sediment, I put through my coffee press fine mesh strainer, since that’s a quick and easy way to strain it. Alternatively, you could drip it through a coffee filter or pour it through cheesecloth, or simply not use the bottom with sediment in it for the scope prep that needs clear liquids.
• 
  Step 4
  I like to add unflavored gelatin to my broth during scope prep, as it gives an allowable protein during the clear liquid part of scope prep, and gelatin is soothing on the digestive tract. If I want something I can chew during that part of the scope prep, I’ll add 3 Tbsp of plain gelatin (whisked in over heat until dissolved), per 2 cups of broth. This makes it fairly firm when chilled (think Jell-O jigglers). For something even more chewy, the consistency of a firm chewable gummy, I’ll use 8 Tbsp of gelatin per 2 cups of broth, and then pipe into silicone gummy molds (I have those on hand for making fruit juice-based gummies normally). I harden those in the freezer before unmolding them. Both the firm “Jell-O jigglers” consistency and the gummies consistency give something nice to chew when you’re tired of chugging liquids during the evening of the scope prep, along with being a nice savory break from all the sweet liquids. However, not everyone is a fan of savory “Jell-O” or gummies. You can still add up to 3 Tbsp of gelatin per 2 cups of broth, and drink it warm in liquid form if you prefer (the gelatin firms up when cold). I do some of both, since it is easy to get too cold drinking all the prep liquids.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!