🍎Essential Kitchen Tools And Books For Low Carb Living
Some or all links listed on this page are affiliate links for products that I’ll earn a tiny commission on per-sale. The cost to you, if you buy anything, is absolutely nothing.
🍎Tools & Resources:
Poultry Shears: http://amzn.to/2gLflGI
Digital Slow Cooker…I can’t recommend mine, but I’m asking Santa for this: http://amzn.to/2w6GfLl
Spider Ladle: http://amzn.to/2xa9B0f
Glass Mixing Bowls: http://amzn.to/2wHXsfZ
Mason Jars: http://amzn.to/2w7ewtX
Stackable Silicone (Amazing) Ice Cube Tray with Lid: http://amzn.to/2gMnA5x
✅Low Carb Bone Broth Using Chicken Bones
Makes about 4-5 quarts (16-20 cups)
Serving size: 1 cup
Total Carbs: 1.3g*
Total Net Carbs: 0.8g*
*You can eliminate carbs by not adding vegetables…but that could also eliminate nice added flavor. Up to you!
🔔Note: The quantities are for a 6-quart slow cooker. If you have a larger slow cooker or stockpot, adjust quantities accordingly.
Cold water — enough to cover chicken by 2-4 inches
¼ C apple cider vinegar
2.5 lbs. chicken (can be whole pieces of legs, wings; necks and organs, back bones, wing tips, feet – key is pieces with more bone, cartilage, joints, tendons than meat; chicken feet is what creates the gelatin broth rather than the traditional liquid).
1 medium onion, quartered (optional)
1 large carrot cut in half (optional)
1 garlic clove, cut in half (optional)
2-4 stalks celery, cut in half (optional)
Fresh herbs, just a few sprigs (optional)
1 tbsp. sea salt (optional)
1 tbsp. Black pepper (optional)
1. Fill your slow cooker with about 8 cups of cold water. Add the apple cider vinegar and the chicken bones/pieces. Next, fill the slow cooker with cold water so it covers the chicken by a few inches. Let sit bones sit in water for 30 minutes before turning the slow cooker on.
2. After 30 minutes, turn the slow cooker to High and cook the bones for 18-24 hours. (If using a stockpot: heat the water and bones on medium-high until the water nearly boils. Then turn the heat to low and let it simmer for 18-24 hours.)
3. About 6-8 hours after cooking, skim any scum that rises to the surface. You’ll also want to give the bones a quick stir to help bring any scum to the top.
4. Check the broth again at the 10-12 hour mark (without lifting cover); if too much water has evaporated out, you can add 1-2 cups of lukewarm water if desired. Just keep in mind that with the water evaporation, the broth is more nutrient dense, even if you have less broth. But adding more water doesn’t impact the flavor.
5. When you have 4-5 hours left for cooking the bones, add in any vegetables, salt and pepper, if desired. The fresh herbs can be added 30 minutes to an hour before the end of cooking for a stronger herb flavor.
6. Once broth is done cooking, let it cool down for 30 minutes before you begin straining and filtering the broth. If using a stockpot, remove the pot from the heat source and let it cool for 30 minutes.
7. Use a spider ladle to remove all bones, vegetables and any herb sprigs. Next, using a large fine mesh strainer, pour the broth into large bowl (see note below about cheesecloth use).
8. When the broth is at room temperature, cover with plastic wrap and place in the refrigerator for several hours. The cold helps the broth start turning into gelatin.
9. When you are ready to store the broth, you may have a white cap on top. That is the chicken fat coming to the surface. Just scrap off the healthy fat and place in a container in your refrigerator and use for cooking during the week (I wouldn’t keep it for longer than that). It is great for high temperature cooking because it is a stable fat.
10. Store the broth for 5 days in your refrigerator or freeze for 4-5 months. For the refrigerator, I recommend using stackable containers or mason jars with lids. For the freezer, use freezer-safe plastic containers, ice cube trays, or freezer bags. If using freezer bags, be sure to lay them flat (makes them easy to stack when frozen). Just don’t place freezer bags on a rack before the broth freezes – they will wrap around the rack. I learned this the hard way!
While I added cheesecloth to my strainer, it isn’t necessary. I did it because my mesh strainer is a bit old and isn’t as fine as it use to be. The cheesecloth does remove a lot of healthy fat, which is why my broth had too little fat to scrap off. If using cheesecloth, just wash it before using to remove any loose strings or factory grit.