Keto Chicken Bone Broth
ChefKetogenic.comEveryone needs a basic keto stock in their cooking repertoire. This chicken bone broth keto stock recipe is simple to make but is perfect alone or as a base for your favorite dishes.
Servings 8
Serving size 1 cup
Net Carbs
- Amount Per Serving
- Calories 6
- % Daily Value *
- Total Fat 0.4g1%
- Protein 0.3g
- Total Carbohydrate 0.3g1%
- Dietary Fiber 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Rinse the boned under cold water, then place them in a stockpot. Add 2 quarts of the water and bring to a boil. Boil for 3 to 4 minutes, then remove the bones and rinse again; set aside. Discard the boiling water.
Heat the butter in a stockpot over medium heat for 1 to 2 minutes. Add the onion, celery, carrots, and garlic and sauté for 2 to 3 minutes, stirring frequently.
Pour in the remaining 2 quarts of water and stir. Add the boiled and rinsed bones, parsley, thyme, bay leaves, and salt and stir once more.
Bring to a boil, then reduce the heat to a simmer and continue to simmer for 1½ to 2 hours, until a thin white layer of fat has developed on the surface of the stock. Use a spoon to remove the layer of fat from the top (depouillage) by moving the pan so that only half of it is over the heat. This will cause the fat to float to one side, making it easier to remove.
Line a colander with cheesecloth and set over a heatproof container.
Pour the keto stock through the colander into the container; discard the vegetables and bones. Return the stock to the heat in a clean stockpot, bring to a boil, and remove any remaining white fat that rises to the surface.
Store the keto stock in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
Ingredients
Ingredients
Directions
Directions
Rinse the boned under cold water, then place them in a stockpot. Add 2 quarts of the water and bring to a boil. Boil for 3 to 4 minutes, then remove the bones and rinse again; set aside. Discard the boiling water.
Heat the butter in a stockpot over medium heat for 1 to 2 minutes. Add the onion, celery, carrots, and garlic and sauté for 2 to 3 minutes, stirring frequently.
Pour in the remaining 2 quarts of water and stir. Add the boiled and rinsed bones, parsley, thyme, bay leaves, and salt and stir once more.
Bring to a boil, then reduce the heat to a simmer and continue to simmer for 1½ to 2 hours, until a thin white layer of fat has developed on the surface of the stock. Use a spoon to remove the layer of fat from the top (depouillage) by moving the pan so that only half of it is over the heat. This will cause the fat to float to one side, making it easier to remove.
Line a colander with cheesecloth and set over a heatproof container.
Pour the keto stock through the colander into the container; discard the vegetables and bones. Return the stock to the heat in a clean stockpot, bring to a boil, and remove any remaining white fat that rises to the surface.
Store the keto stock in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
Notes
