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.
CHICKEN BONE BROTH
- 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.
- Slow cooker (or large stock pot, or pressure cooker)
- Fine-mesh strainer
- Large metal pot
- Sink with stopper
- Mason jars