by Gene Kilian
Easy Bone Broth & Chicken Soup – Slow cooker or stove top methods | Keto Recipes | Paleo Bone Broth
welcome to keto meals and recipes dot com, in this video i’m not going to be providing macros for the two recipes i’m demonstrating today that is for either the bone …
welcome to keto meals and recipes dot com,
in this video i’m not going to be providing macros for the two recipes i’m
demonstrating today that is for either the bone broth or that italian chicken
soup, the reason is because i don’t really know how to calculate the macros
accurately enough to have any meaning that’s because the ingredients that I’m
using in the broth and soup are removed at the end and not eaten so basically
you just have the liquid and the particulates in it, but we all know bone
broth is one of the healthiest foods you can make and feed your body so I thought
I would share my chicken bone broth recipe with you because my chicken bone
broth recipe is based on my mom’s Italian chicken soup recipe, I know that
there are a lot of bone broth recipes out there but I found most chicken and
other bone broth recipes to be flavorless and did not like the flavor,
especially if I just wanted to drink the plain broth in a cup, and at the end I
will explain the few changes needed to make an absolutely delicious chicken
soup, so let’s get started and make this easy slow cooker or crock-pot version of
bone broth, the reason that I weigh everything out for all my recipes
besides wanting accurate macros is by weighing everything out and preparing
ahead of time you will get a consistent result in all the recipes that you make,
so let’s begin with the chicken thighs chicken feet or chicken wings, carrots,
celery stalk and leaves, 1 large tomato, white or yellow onion quartered, whole
cloves of garlic, flat-leaf Italian parsley, salt, dry oregano, 2 whole bay
leaves, apple cider vinegar, thyme seasoning and black peppercorns, in this
batch of my chicken bone broth I’m using chicken feet and the reason is because
they’re very high in collagen, but you can substitute with chicken wings or
your leftover wingtips, especially if you saved them from other recipes, there’s
really not that much prep to make the bone broth, you simply have to just weigh
things out and make sure that your vegetables are washed and cut into
pieces that will fit into your slow cooker or pot, once you’ve placed all your
ingredients in your slow cooker or very large stockpot, add just enough water to
fill the pot and then cover with a lid if you’re doing it with a slow cooker
set the timer for 12 hours on low and if you’re doing it on the stovetop put it
on a large element set to low the total cooking time should be about 16 to 24
hours for best results, meaning that you get as much collagen out of the bones
that you’ve used, the longer that you cook your bone broth the more collagen
will come out but please note that the taste will be affected, the longer you
cook the stronger the bone broth will taste so therefore you decide what
balance of collagen and strong taste works best for you, for chicken bone
broth I usually cook it for about 16 to 18 hours because that’s the point where
I like the taste the best, when it’s done turn off your slow cooker or stovetop
and let the broth cool a bit, and remove your carrots and chicken thighs or any
other large meat solids, and set the meat and carrots aside, strain everything
through a colander, press the rest of the ingredients with a spatula to get as
much of the wonderful flavor dripping through into your broth, the remaining
ingredients I simply discard if I’m not intending to use my bone broth right
away, I pour the broth into mason jars stopping at about one inch from the top,
this chicken bone broth can be stored in an airtight container such as the mason
jar in your refrigerator for about five to seven days if you’re planning to keep
it longer, I strongly suggest you put it in your freezer, in this way it will stay
good for several months. now to make my mom’s most amazing chicken soup you
simply have to make the following changes first of all I add an extra
tomato and a little bit more celery the other thing that is different is I do
not add any vinegar, I don’t use as many chicken feet, instead I use a whole
carcass from a rotisserie or oven made whole chicken, the bones from a roasted
chicken at an amazing layer of flavor to your chicken soup,
then I place all these ingredients in a pot fill it up with lots of water, set it
to the stovetop setting on my slow cooker or put it on a large element on
my stovetop at medium, and bring it up to a light boil, once it has reached a light
boil I reduce the heat to medium-low and let it cook covered for three hours, but
leave a little gap with your lid so that there’s room for the steam to escape, I
would suggest that once an hour you stir the ingredients and check on the water
level, if too much water is evaporating I’d suggest you first to add water to
bring it back up to where you started and then reduce your heat, a lot of
evaporation means you’re cooking the soup way too quickly, you can add more
water up to one hour before your soup is done when the chicken soup is done I
strain it through a sieve, and as I did with my chicken bone broth I remove the
carrots and any chicken meat especially if I had to use chicken thighs because I
didn’t have the bones of a roast chicken as with the bone broth any extra soup I
have a ladle out and store in mason jars usually about one quart size, I shred any
chicken meat I have and cut the carrots into medallions, and then place these
into a bowl this will make a really hearty and light meal, one visible
difference between the bone broth and the chicken soup that you’ll notice is
that the chicken soup is much clearer I hope you give this recipe a try, enjoy.
Thank you for watching, please share this recipe with someone you know would like
to make their own chicken bone broth, or chicken soup, I would really appreciate
that, and I hope to see you next time the link to my blog where you will get the
written recipe is provided in the description below
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