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. You can prepare this in a pot on the stove, a dutch oven or to save time, in an electric pressure cooker. This recipe is adapted from Chef John’s recipe here.
Chicken Broth with Vegetables
- 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
- 1 T Better than Bouillon Roasted Chicken flavor (Optional)
- 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 and bouillon paste. 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. (or 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.
- Electric pressure cookers are awesome tools. I own an Instant Pot and use it constantly and make broth in about 40 minutes.
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