Keto Bone broth
SERVES
Prep Time
Cook Time
Ingredients
2 brown onions, peeled and halved
bones and wings from 2 chickens or 700g chicken wings (cooked or raw is fine)
2.5lt filtered water
1 Tbs apple cider vinegar
2 bay leaves
10 peppercorns
a few parsley stalks only if you have them (no leaves)
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Take the stress out of broths with this simple and delicious slow cooked bone broth. Chicken, lamb, pork, beef or duck, simmered to perfection. LCHF, keto, diabetic friendly, sugar free, additive free, all natural, no nasties, organic, low carb healthy fat, banting
Ingredients
- 2 brown onions peeled and halved
- either one whole chicken, or bones and wings from 2 chickens or 700g chicken wings/drumsticks or you can use another meat (bone in) to make a different broth
- 3-5 lt filtered water (depending on pot size)
- 1 Tbs apple cider vinegar
- 2 bay leaves
- 10 peppercorns
- 50 g parsley stalks (only if you have them) no leaves
- 200 g celery
Instructions
- Place all ingredients into a pot or slow cooker, bring to the boil and then turn to lowest heat to simmer for minimum 4 hours
- Strain and discard solids (the meat becomes very dry and tasteless but can be added in to a soup, beware of bones though)
- To consume hot, add 1 tsp of salt per lt of broth. We prefer to store it without salt so we're not restricted in how we use it, then we add salt either to the recipe we're using it in, or as below
- Allow to cool to room temperature (approx. 2 hours) then store in the fridge or freezer
- To use, defrost and heat up to a simmer, then add salt or homemade stock concentrate to taste, approx. ¼ tsp salt per cup. Drink as a cup of soup, or add to your favourite soup as a base liquid
Notes
Tip – I like to portion mine into zip lock bags, freeze flat, then stack up at the back of the freezer drawer for easy use. Don’t forget to write on the bag with permanent marker, before you fill up the bag! If you have a large stock pot, you can absolutely double this recipe!
Variations
Beef, lamb, pork
Use 500g bones of any of these meats but simmer a minimum of 8 hours. It makes the whole house smell like soup but you can just open up the house to breath once its done if you don’t like it.
If you notice the liquid reducing, top up with more water and reduce the heat even lower. With a gas flame, I don’t use the low setting, I actually go the other way until its almost off to get an even lower flame.
Tried this recipe?Mention @thermofoodieandthechef or tag #lchfthermofoodies!
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