Category, , DifficultyBeginner

Bone Broth! One of those delights that every keto enthusiast has in their kitchen arsenal. This one is an easy and also very affordable dish. Chicken wings are great with lots of fat and gelatin one of the most important protiens that the body uses and needs. Put together in minutes and wake up to chicken falling off the bone! Yum!

Yields6 Servings
Prep Time10 minsCook Time1 dayTotal Time1 day 10 mins

 

Chicken Bone Broth Directions
 6 Chicken (wings / legs)
 1 White Onion
 2 tbsp Apple Cider Vinegar
 2 Whole Garlic Cloves
 2 tbsp Salt + Pepper
Serving Garnish (optional suggestions)
 ¼ cup Mushrooms
 ½ cup Chives / Chives
 ½ Chilli
 ¼ Bean Sprouts

1

Very easy - for this one we got some chicken wings (5-6), diced up a white onion into quarters - you can take the onion skin off however it doesn't really matter, easier to just throw it in and peel it off later. 2 cloves of garlic, you can certainly add more, give them a small crunch with your knife. 1 tablespoon of Salt + 1 tablespoon of pepper. 2 tablespoons of Apple cider vinegar. Fill up the slow cooker till it covers all the ingredients and then add another inch of water - you will lose some water whilst it cooks for the next 12 hours.

To note: 12 hours is the minimum for chicken, however you can certainly go for 24-36 hours. I'd recommend deboning the wings after 12 hours - so that the bones are loose. The meat should just fall off so its a fairly quick process.

2

Filter the broth through a sieve to remove the bones, you can seperate the onions and place these back into the broth and any bits of floating chicken. Basically you just want to get rid of the bones.

Prep your garnish with whatever green herbs you may have on hand. We had some bean sprouts, enokitake msuhrooms, chilli, cillantro and green onions. Dice these up.

3

Serve up into bowls, and place your garnish on top to your preferences.

 

Tips

I recommending making a big batch of this broth, and letting it run for a day or two.  Let the water condense down - always have it covering the bones, once you remove the bones you can condense it even more and then batch it in take away containers for use in soups for later on.  Once you defrost just add water back into it.

Ingredients

Chicken Bone Broth Directions
 6 Chicken (wings / legs)
 1 White Onion
 2 tbsp Apple Cider Vinegar
 2 Whole Garlic Cloves
 2 tbsp Salt + Pepper
Serving Garnish (optional suggestions)
 ¼ cup Mushrooms
 ½ cup Chives / Chives
 ½ Chilli
 ¼ Bean Sprouts

Directions

1

Very easy - for this one we got some chicken wings (5-6), diced up a white onion into quarters - you can take the onion skin off however it doesn't really matter, easier to just throw it in and peel it off later. 2 cloves of garlic, you can certainly add more, give them a small crunch with your knife. 1 tablespoon of Salt + 1 tablespoon of pepper. 2 tablespoons of Apple cider vinegar. Fill up the slow cooker till it covers all the ingredients and then add another inch of water - you will lose some water whilst it cooks for the next 12 hours.

To note: 12 hours is the minimum for chicken, however you can certainly go for 24-36 hours. I'd recommend deboning the wings after 12 hours - so that the bones are loose. The meat should just fall off so its a fairly quick process.

2

Filter the broth through a sieve to remove the bones, you can seperate the onions and place these back into the broth and any bits of floating chicken. Basically you just want to get rid of the bones.

Prep your garnish with whatever green herbs you may have on hand. We had some bean sprouts, enokitake msuhrooms, chilli, cillantro and green onions. Dice these up.

3

Serve up into bowls, and place your garnish on top to your preferences.

Chicken Bone Broth Soup

Leave a Reply

Your email address will not be published. Required fields are marked *