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This recipe is actually a 2-part recipe that I decided to upload. I just uploaded a recipe for a Dutch Oven Roasted Chicken made in a 4.25QT Staub Cocotte and by using the leftovers from the chicken carcass and vegetables, I made a wonderful bone broth! The ingredients for this bone broth are so simple and the broth comes out so flavourful! This made about 6-8 cups of broth for me so I froze half of it in some silicone muffin cups!
Check out the recipe for the Dutch Oven Roasted Chicken here!
Keto Paleo Bone Broth
- Once your roast chicken is cooked, take it out of the dutch oven and you'll be left with some really soft veggie scraps and a bit of chicken juice. DO NOT throw this away. We will use this to make an AMAZING bone broth.
- Once you have carved all of the meat from the chicken carcass, put back all of the bones into the dutch oven over the veggies.
- Add water to the dutch oven just until the bones are covered. I personally added about 2L. Cover with the lid and place the dutch oven back into the 190C/375F oven for 3 hours. For a 1kg bird, 3 hours is fine. If you used a 2kg bird, I would cook it for 4 hours.
- After it's been cooking in the oven for 3 hours, take it out of the oven. Remove the big pieces (bones and veggies) with a pair of tongues and strain. Take the dutch oven and empty it through a strainer.
- Take those veggies and bones again and put them in a cheesecloth. You want to squeeze as much juice as you can from these! All the flavour is in the veggies so squeeze away! *You may want to let the broth cool down first as it'll be piping hot!*
- After you've squeezed out all of the liquid from the bones and veggies, you can discard them.
- You are then left with delicious homemade bone broth!
- Keep whatever you want to drink this week in a jar in the fridge.
- You can freeze the leftover broth in some ice cubes or in some silicone muffin cups for a later use.
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