Keto Chicken Stock

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 Cook Time: 6 hrs Yield: 2 qt. (2l)

Ingredients

1⁄4 cup extra-virgin olive oil 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 1 Heat a large stockpot or Dutch oven over medium-high heat. Add extra-virgin olive oil.

2When 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.

3Add cold water and stir, scraping up any browned bits from the bottom of the pot.

4Add chicken feet (if using), apple cider vinegar, bay leaf, black peppercorns, and sea salt. Stir and reduce heat to medium-low.

5Simmer for 4 to 5 hours, occasionally skimming any white scum that comes to surface of stock.

6To finish stock, remove from heat and let stand for 1 hour. Strain stock to render a clear liquid.

7Refrigerate or freeze stock immediately in 2- to 4-cup portions for later use.

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.

Nutrition per Serving

Fat 67% Protein 30% Net Carb 3% Ratio 0.9:1 Calories 458

Fat 34g

Protein 35g

Total Carbohydrate 4g

Dietary Fiber 1g

Net Carbohydrate 3g