Chicken Bone Broth

low carb recipes Nutrition for Life

The best tasting bone broth going round! The nutrient levels of this broth recipe are huge. This is so good for you, you can have it every day.

You can purchase selected LCHF ingredients for this recipe from our Online Pantry when clicking the Buy Now link.

CategoryCooking MethodTags, Rating
Servings1 Serving
Prep Time5 minsCook Time6 hrs
 2 chicken carcasses (either raw or leftover from a roast)
 2 large carrots
 2 large onions
 2 sticks of celery
 2 garlic cloves
 4 bay leaves
 10 peppercorns
 2 tsp saltBuy Now
 2 tbsp apple cider vinegarBuy Now
 3 l cold water
1

If using raw carcasses from butcher, roast them at 200˚C for 20-30 minutes.

2

Place all ingredients into a deep saucepan over medium heat and bring to the boil. Skim off any impurities that form on the surface.

3

Once boiled, cover with a lid and reduce the heat and simmer gently for about 5 hours, adding extra water if required (usually around 500ml).

4

Strain the liquid stock through a sieve and cool before refrigerating or freezing.

5

Stock can be stored in the fridge for up to 5 days or in the freezer for 3-4 months

6

You can add additional herbs, spices and adjust the amount of salt and pepper to suit individual preferences. Roasting the carcass makes for a richer and darker broth, the longer you leave the stock to simmer more flavour it will have.

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low carb recipes Nutrition for Life

Shop for Low-Carb Ingredients & Products Online!

Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!

Shipping Australia Wide

low carb recipes Nutrition for Life
CategoryCooking MethodTags, Rating
Servings1 Serving
Prep Time5 minsCook Time6 hrs
 2 chicken carcasses (either raw or leftover from a roast)
 2 large carrots
 2 large onions
 2 sticks of celery
 2 garlic cloves
 4 bay leaves
 10 peppercorns
 2 tsp saltBuy Now
 2 tbsp apple cider vinegarBuy Now
 3 l cold water
1

If using raw carcasses from butcher, roast them at 200˚C for 20-30 minutes.

2

Place all ingredients into a deep saucepan over medium heat and bring to the boil. Skim off any impurities that form on the surface.

3

Once boiled, cover with a lid and reduce the heat and simmer gently for about 5 hours, adding extra water if required (usually around 500ml).

4

Strain the liquid stock through a sieve and cool before refrigerating or freezing.

5

Stock can be stored in the fridge for up to 5 days or in the freezer for 3-4 months

6

You can add additional herbs, spices and adjust the amount of salt and pepper to suit individual preferences. Roasting the carcass makes for a richer and darker broth, the longer you leave the stock to simmer more flavour it will have.

ShareTweetSaveShareBigOven

Shop for Low-Carb Ingredients & Products Online!

Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!

Shipping Australia Wide

Timer

360 Minutes

Ingredients

 2 chicken carcasses (either raw or leftover from a roast)
 2 large carrots
 2 large onions
 2 sticks of celery
 2 garlic cloves
 4 bay leaves
 10 peppercorns
 2 tsp saltBuy Now
 2 tbsp apple cider vinegarBuy Now
 3 l cold water

Directions

1

If using raw carcasses from butcher, roast them at 200˚C for 20-30 minutes.

2

Place all ingredients into a deep saucepan over medium heat and bring to the boil. Skim off any impurities that form on the surface.

3

Once boiled, cover with a lid and reduce the heat and simmer gently for about 5 hours, adding extra water if required (usually around 500ml).

4

Strain the liquid stock through a sieve and cool before refrigerating or freezing.

5

Stock can be stored in the fridge for up to 5 days or in the freezer for 3-4 months

6

You can add additional herbs, spices and adjust the amount of salt and pepper to suit individual preferences. Roasting the carcass makes for a richer and darker broth, the longer you leave the stock to simmer more flavour it will have.

Chicken Bone Broth