Smoked Chicken Bone Broth Recipe (Paleo, Low Carb)

chicken bone broth

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.



  • 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


  1. Set aside your gizzards and any other innards that come with your chicken.
  2. Add a little salt and pepper to your chicken and smoke as you normally would – cook until 180 degrees.
  3. Pick off all the meat you want to eat, leaving the carcass behind.
  4. Add the carcass and the innards to a crockpot on low.
  5. Add the rest of the ingredients.
  6. 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.
  7. 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.
  8. Pour the broth through the cheesecloth or fine strainer (I never have cheesecloth around, and a fine strainer works fine for me).
  9. Use or store, and enjoy!


Keywords: Chicken Bone Broth