112 Soups and Stews
This foolproof chicken stock is chock-full of fat and collagen, making it a great base for keto soups and stews.
Keto Chicken Stock Prep Time:
1 hr
Ingredients ⁄4 cup extra-virgin olive oil
1
2 lb. (1kg) chicken wings, necks, and backs 1 yellow onion, quartered (with peel on) 4 qt. (4l) cold water 1 lb. (450g) chicken feet (optional; use 1 lb. [450g] additional chicken wings otherwise) 1 TB. apple cider vinegar 1 bay leaf 1 tsp. whole black peppercorns 2 tsp. sea salt
Cook Time:
6 hrs
Yield:
2 qt. (2l)
1 2
Heat a large stockpot or Dutch oven over medium-high heat. Add extra-virgin olive oil.
When the pot is hot and oil is shimmering, add chicken wings, necks, and backs, as well as yellow onion. Cook, stirring occasionally, until well browned, about 5 to 7 minutes.
3 4
Add cold water and stir, scraping up any browned bits from the bottom of the pot.
5 6 7
Simmer for 4 to 5 hours, occasionally skimming any white scum that comes to surface of stock.
Serving Size:
2 cups
For a slow cooker: add ingredients, reduce the water to 2 qt. (2l), cover, and cook on low 8 to 12 hours. Cool, strain, and store.
Add chicken feet (if using), apple cider vinegar, bay leaf, black peppercorns, and sea salt. Stir and reduce heat to medium-low.
To finish stock, remove from heat and let stand for 1 hour. Strain stock to render a clear liquid. Refrigerate or freeze stock immediately in 2- to 4-cup portions for later use.
Nutrition per Serving 67% Protein 30% Fat
3% 0.9:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
458
34g
35g
4g
1g
3g