Chicken Bone Broth Recipe Keto
Enjoyed by the cup or as the base for soups and sauces, this chicken bone broth recipe will become a new household staple.
Ingredients
- 1 pound chicken bones plus any leftover giblets from cooking whole chicken, if you have them
- 2 carrots unpeeled and cut into thirds (if you have the tops, use those, too)
- 2 cloves garlic unpeeled and chopped
- 2 bay leaves
- 1 celery stalk cut into thirds
- 1 lemon halved
- 1/2 leek cut into thirds
- 1/2 red onion cut into thirds, unpeeled and chopped
- 1/2 yellow onion cut into thirds, unpeeled and chopped
- 1/2 package fresh rosemary (3/4-ounce) package
- 1/2 bunch fresh cilantro chopped
- 15 cups water
- 2 Tbsp apple cider vinegar
- 1/2 package fresh thyme (3/4-ounce) package
- salt as desired
- ground pepper freshly ground, as desired
Instructions
- Combine the chicken bones, carrots, garlic, bay leaves, celery, lemon, leek, red onion, yellow onion, rosemary, thyme, cilantro, water, vinegar, salt, and pepper in a large soup pot.
- Bring to a boil over medium-high heat, then reduce the heat to a simmer, cover, and cook for 4 hours.
- Strain the broth into another pot or a storage container, and discard the solids. Season with salt.
Notes
Make ahead: If you have an 8-quart multi-cooker (such as an Instant Pot), you can really speed up this process. Combine all the ingredients in the pot, cover, and seal. Using the “Manual” function, cook on High for 30 minutes. Leave the broth to sit for 1½ to 2 hours. Strain the broth into another pot or a storage container, and discard the solids. Season with salt.