Smoked Chicken Bone Broth Recipe (Paleo, Low Carb)
This deliciously smoky and savory chicken bone broth recipe is great for sipping on a cold winter day or using in soups and other recipes. This recipes makes about ten cups and is keto and paleo friendly.
I’m going to level with you here – chicken bone broth is super simple but is also to each his own. And if I post any recipe here it’s going to be some version of a copycat because they’re all made basically the same. Sadly, I haven’t found any radical ways to make it, so consider this radical!
On ketofying: Most recipes have carrots and lots of onions, but I mixed it up with my own flavor preferences and made it as low carb as I could be removing the carrots and reducing the onions by halving them with onion powder. Plus thyme, and more garlic, because both are just so, so good.
The idea here is that you’re going to get a couple meals out of this. You’re going to smoke your chicken and pluck whatever chicken you want off to eat, then you’re going to use the carcass for the bone broth. Everything inside is going to melt together into something wonderful for your body. Your body is going to think it’s valentine’s day with all the healthy vitamins and minerals from bone marrow, collagen, and gelatin. Oh, the magnesium! And calcium! And phosphorus! If you don’t have a smoker, you can still use this recipe, just grill it, or use the whole bird. All’s fair in chicken and bone broth.
This makes around 10 cups of bone broth when all is said and done, and it’s amazing in recipes like egg drop soup. I basically package it all up in one cup servings to use in recipes instead of chicken broth or chicken stock.
Smoked Chicken Bone Broth Recipe
Prep Time: 5 minutes | Cook Time: 12-24 hours | Total Time: 12-24 hours
Nutritional Facts: 2g Net Carbs| 395 Calories | 27g Fat | 2g Carbs | 34g Protein | 0g Fiber
- 1 whole chicken
- 10 cups water
- 1/2 yellow onion, peeled and quartered
- 1 tbsp garlic powder
- 2 tbsp minced garlic
- 1 tbsp garlic salt
- 1 tsp dried thyme
- 3 ribs of celery (use the leaves – they’re loaded w/ vitamin c, calcium, and potassium)
- 2 bay leaves
- 1 tbsp apple cider vinegar (important ingredient, don’t nix this one!)
- pink Himalayan salt and freshly cracked pepper to taste
- cheesecloth, or a fine strainer
- Set aside your gizzards and any other innards that come with your chicken.
- Add a little salt and pepper to your chicken and smoke as you normally would – cook until 180 degrees.
- Pick off all the meat you want to eat, leaving the carcass behind.
- Add the carcass and the innards to a crockpot on low.
- Add the rest of the ingredients.
- Cook for at least 12 hours on low with the cover on (so the water doesn’t evaporate) — you can cook even longer, I think mine went for 16 hours and some people let theirs go for 24 hours.
- Because you cooked the chicken first, you won’t have as much fat and gooey stuff on top like other recipes. But if you do, just scoop them off the top.
- Pour the broth through the cheesecloth or fine strainer (I never have cheesecloth around, and a fine strainer works fine for me).
- Use or store, and enjoy!