There’s nothing as comforting as a cup of hot chicken bone broth. And little more nutritious, especially when following a low carb, ketogenic diet. There are many NBS (no bad sh*t — ie no emulsifiers, flavorings, dyes, or other additives) bone broths on the market, but it’s pretty easy and much more economical to make your own.
Step 1: Roast a chicken (or purchase an NBS rotisserie bird at the market). Carve the breasts and leg quarters from the carcass for consumption. Pick the carcass pretty clean of meat, then refrigerate the carcass in a zip-closure bag to use a day or two later to make broth. (Or freeze it if you can’t do it within a day or two.)
Ingredients:
1 roasted chicken carcass (bones only), split in half
2 tablespoons duck fat, beef tallow, or lard (olive oil in a pinch)
1/2 onion, coarsely chopped (peels are OK)
1 or 2 ribs celery, coarsely chopped (leaves are OK)
1 teaspoon jarred minced roasted garlic
3 or 4 baby carrots, coarsely chopped
5 or 6 cherry tomatoes, halved
1 tablespoon tomato paste
1 handful cilantro leaves and stems (10 or 12 stems)
1 teaspoon sea salt (or more to your taste)
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
Water sufficient to cover the carcass completely.
Directions
1. Melt the fat/oil in a large stock pot over medium heat.
2. Sauté the chopped vegetables until the onion is translucent. Stir in the tomato paste.
3. Add the chicken bones to the pot, cover with water, add the cilantro, salt, pepper, and garlic powder. Taste for seasonings; add more salt or pepper if desired.
4. Bring to a boil, then reduce heat to simmer. Cover and cook for three hours or more. (all day is OK)
5. Allow to cool slightly, then strain the broth into clean containers for storage in the refrigerator.
6. To serve, reheat a serving of broth on stovetop or in a cup in the microwave until nice and hot, add a pat of good butter and let it melt. Enjoy!