Chicken Keto Bone Broth

keto bone broth may seem like just the latest fad, especially at some of the prices it goes for, but the truth is, it can have a lot going for it. Not only is good broth the base of every good soup, it’s also exactly what your mom and grandma recommended anytime you got sick as a kid.

Good bone broth goes a step beyond, with great anti-inflammatory and immune-boosting properties, rich in collagen and minerals. It also offers a fantastic way to use up some of those food scraps, and because the recipe is so flexible, you can make it fit whatever veggie scraps, herbs, and spices you happen to have laying around.

We especially love this as an easy pick-me-up on a cold morning or as a treat before bed. And not only is it tasty and healthy, its also keto friendly, making this keto bone broth an absolute winner for those on the diet.

You can drink this broth straight or mix it with proteins and veggies or other recipes. It contains a good amount of fat and protein and can be used to compliment many dishes or had as an appetizer.

We make our bone broth using a slow cooker but you can use a standard pot on the stove to simmer. It makes such a lovely aroma and always brings back memories from my childhood. The slow simmer really allows for all the juices and herbs to blend well and makes that really flavorful broth so don’t rush it.


Category: Drink Calorie Count: 50 (serving size 1 cup) Macronutrient ratio: Carb-induced calories—0% Protein: 10 grams Carbohydrates: 0 grams Total Fat: 1 gram
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 8 cups


  • 4 cups chicken bones or carcass remnants
  • 2-3 cups vegetable scraps
  • 2 garlic cloves crushed
  • 1 tablespoon fresh ginger minced
  • 10 peppercorns whole black
  • 1 bay leaf dried


  • 1 large onion roughly chopped, including skin
  • 2 celery stalks roughly chopped
  • 2 carrots roughly chopped
  • fresh herbs to taste


  • Place your ingredients in a 6-quart slow cooker with enough water to completely cover; cover and set heat to low, cooking undisturbed for at least 8 hours, though we think it is better when left to cook much longer—24 hours or longer.
  • When the broth is done, strain it through a fine-mesh strainer and cool it rapidly; we recommend stopping up your sink, filling it halfway with ice, then placing a clean metal pot in the ice water. Once the pot is cold, strain the broth into it.
  • When the broth is effectively cooled, transfer it to clean containers. We recommend mason jars with lids, but you can use whatever works best for you. Refrigerate immediately, or, if you won't be using the broth in the next few days, freeze the broth.


You don't have to use a slow cooker, though we think that gives the best flavor. Your other options include in a large stockpot on the stove (simmer for several hours after bring it to a boil first, adding more water as needed) or using a countertop pressure cooker, such as an Instant Pot (cook on a manual setting for 2 hours).
As far as the veggies go, we recommend keeping a gallon ziplock bag (or several) in your freezer, and anytime you have good veggie scraps, such as carrot stems, celery bits, broccoli stems, etc, throw the scraps in that baggie in the freezer. Before you know it, you'll have great scraps for making stock or bone broth, and you can use the same strategy for stockpiling chicken bones and bits, so you always have pieces for making broth or stock.
Tools Needed:
  • Slow cooker (or large stock pot, or pressure cooker)
  • Fine-mesh strainer
  • Large metal pot
  • Sink with stopper
  • Mason jars

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