Homemade Chicken Broth
This homemade chicken broth is designed to provide both sodium and potassium, two minerals which are needed when starting a ketogenic diet. This recipe is adapted from Chef John’s recipe here.
3 pounds dark meat organic chicken thighs or legs, with skin and bone*
2 teaspoons kosher salt
1 large onion, quartered
1 stalk celery, cut into chunks
1 large carrot, peeled and chopped
2 cloves garlic, peeled
3 quarts cold water
1 teaspoon dried thyme leaves
1 teaspoon dried parsley
1 bay leaf
6 large peppercorns
- Preheat oven to 400 degrees.
- Place chicken in a 6.5 quart Dutch oven** or large roasting pan. Sprinkle it with the salt and add the vegetables.
- Put on the middle rack of the oven and roast for about 45 minutes.
- Remove from oven and place on stove burner. (If you used a roasting pan, transfer the contents to a stock pot to be used on stove. Be sure to scrape all of the caramelized bits and fats out of the roasting pan and into the stock pot.)
- Pour water into pot and add spices. Bring to a gentle simmer over medium-low heat, being careful not to let the mixture come to a full boil. Once simmering, skim off any foam or impurities that accumulate on the surface of the water and reduce the heat to low.
- Gently simmer the mixture on low for about 3-4 hours, skimming off any foam and impurities as they rise to the top.
- Remove stockpot from heat and let cool for 1 hour.
- Pour broth through a fine strainer and transfer to food-safe containers.
- Discard strained solids. (If this seems wasteful, taste the chicken. It shouldn't have any flavor, as it and all the minerals will be in the broth. But you can save it if you prefer.)
- Place in refrigerator overnight, then skim off fat.
- Use immediately or place the broth in the freezer for long term storage.
* Don’t use just chicken bones or a carcass for this recipe. The potassium will come from the boiled chicken meat.
** I highly recommend using this one from Sam’s Club. It’s affordable and it works great.
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