Keto Chicken Broth
1.0g
Net Carbs
13.1g
Protein
6.5g
Fat
0.2g
Fiber
119
Calories
Ingredients:
- 16 cups Tap Water
- 1 teaspoon Whole Black Peppercorns
- 2 small Onions
- 1 each Bay leaves, dried
- 2 stalk, medium (7-1/2" - 8" long) Celery
- 64 oz, with bone, raw (yield after cooking, bone removed) Chicken
- 1 teaspoon Thyme, dried
- 2 tablespoons Salt
- 2 cloves Garlic
- 5 sprigs Parsley
Directions:
The listed nutritionals are incorrect due to the fact that it is a broth, and the all of the solids are discarded. It is estimated that about 10% remain. According to the book: The New Atkins For A New You, the nutritionals are: Carbs: 1g; Net Carbs: 1g; Fiber: 1g; Protein: 7g; Fat: 0g; Calories: 28. Each serving is 1 cup.
This broth is rich in potassium and magnesium. See a beef broth variation below.
- Coarsely chop the onions and celery, dice the garlic and combine with the chicken, salt, water, optional seasonings (parsley, thyme and bay leaves), and peppercorns in a large pot over medium heat. Bring just to a boil. Reduce heat to low and simmer, covered for 2 hours.
- Stir to break up large pieces of chicken. Add enough water to return to original level and simmer 2 to 4 hours longer.
- Restore water level again; bring to a boil and remove from heat to cool.
- After stock has cooled slightly, strain, and discard all solids (including chicken; the chicken can be used in a casserole; it will be mushy due to the long cooking time).
- Chill in the refrigerator until fat congeals. Skim off and discard. Transfer broth to small containers; refrigerate for up to 3 days or freeze for up to 3 months.
Beef Broth: Prepare chicken broth according to directions, replacing chicken with 4 pounds of chuck or blade roast. Also you can ask your local butcher if they have any meat bones for sale. Sometimes this is less expensive than using the meat itself.
