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Chicken stock and bone broth are culinary staples in our Keto, Paleo, Whole30 kitchen. I use chicken stock and bone broth for a whole plethora of recipes. (We also give this broth to our dogs regularly). Stock and broths are prepared differently and both add too much nutritional value to your dishes. The recipe is not new. Its origins trace as far back as 2,500 years ago where it was used in Chinese medicine for supporting kidney and digestive health.
It’s so easy to make stock and bone broth and is so much more flavourful than the chicken broth you buy at the supermarket. I make homemade stock and bone broth to avoid the high sodium levels in store-bought versions. Just a little over a half cup of Campbell’s chicken broth possesses 570 mg of sodium.
Who drinks that small amount of broth in their bowl of stew, soup, or pasta dish? Not us…that’s for sure. When our sodium intake should be about 750 mg per meal, 570 for such a small amount of broth is not an attractive choice to my husband and me. We are adamant about watching our Sodium intake for health and weight purposes. I make both the stock and broth with zero salts.
This recipe is for chicken stock as I make it more regularly than bone broth. It is far easier and faster to prepare. At our local supermarket, I can pick up 6 chicken quarters for under $10.00. I remove the skin from the quarters. (I fry the skins and give them to the doggies as a treat).
I set the 6 chicken quarters in a pot with 12 cups of water. After bringing the liquid to a boil, I reduce the heat to simmer and let the broth bubble for about 3 hours. From this mixture, I end up with about 6 cups of broth and loads of chicken meat for Keto Paleo Whole30 chicken salad sandwiches, soups, stews, casseroles, etc.. After about 3 hours, I remove the quarters from the broth and debone them. I pour the broth through a sieve to make sure all bones are removed. I debone the cooked chicken quarters, setting the meat back into the pot with the broth. No need to throw out all those bones!
Now you can take those bones and roast them to make chicken bone broth accompanied by some onion, carrots, garlic, and parsley.
So much goodness from 6 quarters for under $10.00! We get plenty of stock and bone broth, as well as fatty, crunchy treats for the kids (German Shepard and Dalmation).
RECIPE NUTRITIONAL VALUE:
Boiled chicken broth offers so many nutritional values and health benefits. The broth contains an amino acid called cysteine that is released during the cooking process. This amino acid thins mucus in the lungs, aiding in the healing process. Chicken also plays its role as a great source of protein for your muscles, as well as the following vitamins and minerals:
- Vitamin B12
- Vitamin C
- Vitamin A
- Vitamin D
- Vitamin E
- Vitamin K
RECIPE TASTE PROFILE:
Homemade chicken broth sings with the fifth taste sensation of umami, as well as fattiness. Highly flavourful!
DIRTY-BIRDY WINE PARTNER (For those maintaining a Keto, Paleo, or Whole30 lifestyle):
It is difficult to say what wine works with chicken broth. The reason is that chefs and cooks often use chicken broth as a base ingredient in more sophisticated recipes like casseroles, stews, soups, etc.
Suffice to say that its fattiness will contribute to the overall richness of any dish. Therefore choose a white or red wine (whatever works best with your recipe), one that has sufficient viscosity to match (14% of higher alcohol).
KETO PALEO WHOLE30 HOMEMADE CHICKEN STOCK
Homemade chicken stock can be stored in the refrigerator for about 4-5 days. It can be frozen for between 6-9 months, or pressure-canned for 1 year, for best results. Once cooled, freeze stock in various increments—ice cube trays work great when needing a few tablespoons; 1/2 cup, 1 cup, 2 cups are common in recipes; 6-8 cups work best for soups
- Prep Time: 10
- Cook Time: 3 HOURS
- Total Time: 3 HOURS 10 MINUTES
- Yield: 6 Cups with meat 1x
- Category: PALEO, WHOLE30, KETO
- Method: SIMMERING
- Cuisine: BREAKFAST, LUNCH, BRUNCH, DINNER
- Diet: Gluten Free
6 chicken quarters, skins removed
12 cups water
Remove skin from chicken quarters. Wash them. Set the chicken in a deep pot. Fill the pot with 12 cups of water. Bring water to a boil. Reduce heat to simmer and simmer the broth for 3 hours or until liquid is reduced to about half (6 cups). Remove quarters from stock. Take all meat off of bones. Set bones aside for another use. Drain the stock through a sieve to remove unwanted bones. Pour stock and chicken pieces into a container, cover, and refrigerate for future use or use in a soup, stew, pasta dish, casserole, or more.
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