Keto Recipes
by Amanda C. Hughes
by Amanda C. Hughes4 comments
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This deliciously smoky and savory chicken bone broth recipe is great for sipping on a cold winter day or using in soups and other recipes. This recipes makes about ten cups and is keto and paleo friendly.
I’m going to level with you here – chicken bone broth is super simple but is also to each his own. And if I post any recipe here it’s going to be some version of a copycat because they’re all made basically the same. Sadly, I haven’t found any radical ways to make it, so consider this radical!
On ketofying: Most recipes have carrots and lots of onions, but I mixed it up with my own flavor preferences and made it as low carb as I could be removing the carrots and reducing the onions by halving them with onion powder. Plus thyme, and more garlic, because both are just so, so good.
The idea here is that you’re going to get a couple meals out of this. You’re going to smoke your chicken and pluck whatever chicken you want off to eat, then you’re going to use the carcass for the bone broth. Everything inside is going to melt together into something wonderful for your body. Your body is going to think it’s valentine’s day with all the healthy vitamins and minerals from bone marrow, collagen, and gelatin. Oh, the magnesium! And calcium! And phosphorus! If you don’t have a smoker, you can still use this recipe, just grill it, or use the whole bird. All’s fair in chicken and bone broth.
This makes around 10 cups of bone broth when all is said and done, and it’s amazing in recipes like egg drop soup. I basically package it all up in one cup servings to use in recipes instead of chicken broth or chicken stock.
Smoked Chicken Bone Broth Recipe
Servings:10 (1 cup each)
Prep Time:5 minutes |Cook Time:12-24 hours |Total Time:12-24 hours
Nutritional Facts: 2g Net Carbs| 395 Calories | 27g Fat | 2g Carbs | 34g Protein | 0g Fiber
Ingredients:
- 1 whole chicken
- 10 cups water
- 1/2 yellow onion, peeled and quartered
- 1 tbsp garlic powder
- 2 tbsp minced garlic
- 1 tbsp garlic salt
- 1 tsp dried thyme
- 3 ribs of celery (use the leaves – they’re loaded w/ vitamin c, calcium, and potassium)
- 2 bay leaves
- 1 tbsp apple cider vinegar (important ingredient, don’t nix this one!)
- pink Himalayan salt and freshly cracked pepper to taste
- cheesecloth, or a fine strainer
Steps:
- Set aside your gizzards and any other innards that come with your chicken.
- Add a little salt and pepper to your chicken and smoke as you normally would – cook until 180 degrees.
- Pick off all the meat you want to eat, leaving the carcass behind.
- Add the carcass and the innards to a crockpot on low.
- Add the rest of the ingredients.
- Cook for at least 12 hours on low with the cover on (so the water doesn’t evaporate) — you can cook even longer, I think mine went for 16 hours and some people let theirs go for 24 hours.
- Because you cooked the chicken first, you won’t have as much fat and gooey stuff on top like other recipes. But if you do, just scoop them off the top.
- Pour the broth through the cheesecloth or fine strainer (I never have cheesecloth around, and a fine strainer works fine for me).
- Use or store, and enjoy!
You can also make bone broth with turkey. Try my Turkey Keto Bone Broth recipe next.
This deliciously smoky and savory chicken bone broth recipe is great for sipping on a cold winter day or using in soups and other recipes. This recipes makes about ten cups and is keto and paleo friendly.
- Author: Amanda C. Hughes
- Prep Time: 5 minutes
- Cook Time: 12-24 hours
- Total Time: 12-24 hours
- Yield: 10 Servings (1 cup each) 1x
- Category: Soups
Scale
Ingredients
- 1 whole chicken
- 10 cups water
- 1/2 yellow onion, peeled and quartered
- 1 tbsp garlic powder
- 2 tbsp minced garlic
- 1 tbsp garlic salt
- 1 tsp dried thyme
- 3 ribs of celery (use the leaves – they’re loaded w/ vitamin c, calcium, and potassium)
- 2 bay leaves
- 1 tbspapple cider vinegar(important ingredient, don’t nix this one!)
- pink Himalayan saltand freshly cracked pepper to taste
- cheesecloth, or a fine strainer
Instructions
- Set aside your gizzards and any other innards that come with your chicken.
- Add a little salt and pepper to your chicken and smoke as you normally would – cook until 180 degrees.
- Pick off all the meat you want to eat, leaving the carcass behind.
- Add the carcass and the innards to a crockpot on low.
- Add the rest of the ingredients.
- Cook for at least 12 hours on low with the cover on (so the water doesn’t evaporate) — you can cook even longer, I think mine went for 16 hours and some people let theirs go for 24 hours.
- Because you cooked the chicken first, you won’t have as much fat and gooey stuff on top like other recipes. But if you do, just scoop them off the top.
- Pour the broth through the cheesecloth or fine strainer (I never have cheesecloth around, and a fine strainer works fine for me).
- Use or store, and enjoy!
Nutrition
- Serving Size: 10 (1 cup each)
- Calories: 395
- Fat: 27g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 34g
Keywords: Chicken Bone Broth
Do you have any secret ingredients you love in your bone broth? Let me know in the comments!
bone brothbone broth recipeChicken Bone Broth Recipe
Amanda C. Hughes
Amanda C. Hughes has been developing ketogenic and paleo recipes for over a decade. She has developed recipes for top nutrition coaches and subscription meal boxes. She's the author of the best-selling Wicked Good Ketogenic Diet Cookbook, Keto Life, Keto All the Way, and developed recipes for the 21-Day Ketogenic Diet Weight-Loss Challenge.Disclaimer: Please enjoy the recipes and personal anecdotes on WickedStuffed, but please understand this is a recipe blog. I do my best to provide nutritional information based on the tools available to me, but you should seek proper nutritional advice from a dietician. Additionally, as an Amazon Associate I earn from qualifying purchases. This helps to pay down the cost of keeping this blog up and running.
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4 comments
CarlaT623June 21, 2016 - 10:21 am
Your recipe sounds yummy and I want to try it. Could you please clarify the amount of celery. By three 3 stalks of celery, do you mean the entire stalk or 3 ribs or sticks from the stalk? Three entire stalks just seems like a lot of celery to me.
wickedstuffedJune 24, 2016 - 9:03 am
CarlaT623 Yes, three ribs, sorry!
JillSeptember 25, 2017 - 10:55 am
I cant find the recipe on this page. Looked 3 times. Maybe I’m not awake yet. 😬😜😂
DDApril 1, 2019 - 11:45 am
Thank you! Tried to make bone broth before, but without “good” success. This recipe changed everything. No smoker so roasted in crock-pot with a no-sugar Mesquite steak seasoning before proceeding. I did NOT share it was so good, and I am NOT ashamed. Have made several more batches changing season-base (lemon and rosemary; roasted poblano and New Mexico Green Pepper powder), and all have been great. Finally & Thank You!
Pass on a hint from Grandmother – ladle hot into clean canning jars (warmed with hot tap water), wipe rim, then finger tighten lid/ring. Even if reuse good condition lids, they will seal. Still MUST be refrigerated, but extends refrigerator life/quality.
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