Chicken Bone Broth (Paleo, Whole30, Keto)

4 minute read

With a few simple and inexpensive ingredients, you can have your own homemade bone broth that surpasses anything you find in the stores in flavor and nutrition. I love to make my own fresh bone broth in my instant pot. It takes about three hours total and is so simple and cost effective you will never buy boxed or frozen broth again!

One of my favorite things about this simple and effortless broth is that it is totally customizable. This alone is enough motivation for me to make my own when I need it. If you want…

  • A spicier broth you can add some ginger and peppers
  • A more herby broth add some fresh parsley and bay leaves
  • A more mineral rich broth add some fresh kale
  • A sweeter broth add an apple
  • An Asian twist add ginger, star anise, and a cinnamon stick
  • A gut loving broth add fresh turmeric, black pepper, ginger, and a few bay leaves

Why Chicken Bone Broth is So Good for You!

We have all heard about bone broth, but have you ever wondered why it is so popular and everywhere you turn?  Let’s unpack a little about how bone broth is so good for you and why it is my favorite type of broth to cook with.

Bone broth is full of vitamins, minerals, and protein (in the form of collagen) extracted from the bones, connective tissues and other ingredients, like carrots and celery, you add to the broth.  In this recipe I used chicken feet to make the broth because it is inexpensive (around $2-$4 per pound) and yields a super rich and nutritious broth. 

Let’s talk collagen.  Collagen is the protein released from the connective tissues and bones and makes up about 30% of the protein in your body.  Did you know that the amino acids in collagen are utilized by your body for an array of functions and processes including keeping your hair, skin and nails healthy [1]!

  • Glycine: necessary in the production of glutathione, an antioxidant that reduces oxidative stress and supports liver health.
  • Hydroxyproline: supports healthy bones, cartilage, tendons and skin.
  • Arginine: supports healthy blood pressure and blood sugar regulation.
  • Proline: supports healthy digestion and metabolism, and wound healing [2]

Did I mention that making your own chicken bone broth at home is way more cost effective?  I am all about whole foods and high quality nutritious options, but I also try to be conscious of the cost. The bone broth your find in your grocer’s freezer section is only 24-ounces and costs about $8-$10 per pouch! That’s crazy!  With this recipe you can make TWO 32-ounce jars for about $7! 

So grab some ingredients and let’s make some bone broth!

Chicken Bone Broth Ingredients

Makes approximately 64 ounces

2lbs Chicken Feet, defrosted if frozen

1 Large Carrot, halved

2 Stalks Celery or the ends, cut to fit into the pot

1 Yellow Onion, halved

1 Tbsp Organic Apple Cider Vinegar

4-6 Cloves Fresh Garlic (opt)

3-4” Piece of Ginger (opt)

3-4” Piece of Turmeric (opt)

1-2 Bay Leaves or other Herbs (opt)

6 cups water

How to make Chicken Bone Broth

1. Rinse the chicken feet in a colander under cool water.  Using kitchen sheers, snip away any parts that need to be removed.

2. Add the chicken feet to a large pot and cover with water.

3.  Over high heat, bring the water to a boil, reduce to low-medium and simmer for 5-minutes then drain.

4.  Transfer the chicken feet to the instant pot, stock pot or crock pot and add the ACV and other aromatics of your choice.

5.  Add the water and place the lid on and heat

  • Instant Pot: Pressure cook HIGH for 2-hours, natural release
  • Stock Pot: Heat the broth over high heat bringing it to a rolling boil for about 3-minutes, then reduce the heat to low and simmer for 8-12 hours, add water as needed to keep the bones submerged due to water loss from steam.
  • Crock Pot: Turn crock pot to high and bring the broth to a boil for about 3-minutes before reducing the heat to low.  Simmer for 8-12 hours on low, add water as needed to keep the bones submerged due to water loss from steam.

6. Once the bone broth is ready, allow it to cool some so it’s easier to handle. 

7.  Remove the bones and aromatics and discard. 

8.  Using a large mesh strainer, pour the broth into a spouted bowl, I like to use my pour spout mixing bowl for this so it is easier to fill my jars, or fill the jars directly from the pot.

9.  Fill jars up to 1/2″ from the top and seal with the lid.

10.  Refrigerate 6-hours to overnight to allow for the broth to solidify.

11.  When you are ready to use, gently remove the fat cap at the top and discard. 

12.  Enjoy your delicious bone broth in soups, stews, and other dishes or in a mug with some sea salt!

Chicken Bone Broth

Amy Lippert
With a few simple and inexpensive ingredients, you can have your own homemade bone broth that surpasses anything you find in the stores in flavor and nutrition.
Prep Time 15 minutes
Cook Time 2 hours
Refrigeration Time 6 hours
Course Soup
Cuisine American
Servings 64 Ounces
Calories 33 kcal

Equipment

Ingredients
  

  • 2 lbs Chicken Feet defrosted if frozen
  • 1 Large Carrot halved
  • 2 Stalks Celery or the ends cut to fit into the pot
  • 1 Yellow Onion halved
  • 1 Tbsp Organic Apple Cider Vinegar
  • 4-6 Cloves Fresh Garlic (opt)
  • 3-4 Inch Piece Ginger (opt)
  • 3-4 Inch Piece Turmeric (opt)
  • 1-2 Bay Leaves or other Herbs (opt)
  • 6 cups water

Instructions
 

  • Rinse the chicken feet in a colander under cool water. Using kitchen sheers, snip away any parts that need to be removed.
  • Add the chicken feet to a large pot and cover with water.
  • Over high heat, bring the water to a boil, reduce to low-medium and simmer for 5-minutes then drain.
  • Transfer the chicken feet to the instant pot, stock pot or crock pot and add the ACV and other aromatics of your choice.
  • Add the water and place the lid on and heat
  • Instant Pot: Pressure cook HIGH for 2-hours, natural release
    Stock Pot: Heat the broth over high heat bringing it to a rolling boil for about 3-minutes, then reduce the heat to low and simmer for 8-12 hours, add water as needed to keep the bones submerged due to water loss from steam.
    Crock Pot: Turn crock pot to high and bring the broth to a boil for about 3-minutes before reducing the heat to low. Simmer for 8-12 hours on low, add water as needed to keep the bones submerged due to water loss from steam.
  • Once the bone broth is ready, allow it to cool some so it's easier to handle.
  • Remove the bones and aromatics and discard.
  • Using a large mesh strainer, pour the broth into a spouted bowl, I like to use my pour spout mixing bowl for this so it is easier to fill my jars, or fill the jars directly from the pot.
  • Fill jars up to 1/2" from the top and seal with the lid.
  • Refrigerate 6-hours to overnight to allow for the broth to solidify.
  • When you are ready to use, gently remove the fat cap at the top and discard.
  • Enjoy your delicious bone broth in soups, stews, and other dishes or in a mug with some sea salt!

Nutrition

.wprm-nutrition-label-layout .wprmp-nutrition-label-block-line {background-color: #333333;} .wprm-nutrition-label-layout .wprmp-nutrition-label-block-nutrient {border-top-color: #333333;}
Nutrition Facts
Chicken Bone Broth
Amount per Serving
Calories
33
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.5
g
3
%
Cholesterol
 
12
mg
4
%
Sodium
 
12
mg
1
%
Carbohydrates
 
0.5
g
0
%
Fiber
 
0.1
g
0
%
Sugar
 
0.2
g
0
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Bone Broth, Dairy Free, Gluten Free, Keto Soup, Paleo Soup, Whole 30 Soup
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FAQs

Why is my Bone Broth Runny?

Do not be discouraged if your broth turned out more runny than you expected.  You still made a delicious and nutrient rich broth you can enjoy in your dishes, and here are a few tips for the next time.

  • You didn’t cook the broth long enough to give it time to extract all the collagen.  Try cooking your broth for an extra hour or two the next time.
  • You didn’t add the vinegar.  The vinegar in does not add to the flavor of the broth, but it plays an important role in the breakdown of the connective tissues and bone in releasing the collagen.
  • If you used a stock pot or crock pot, you may not have boiled the broth first.  The high heat helps to release the collagen initially before you reducing it.  This is typically not an issue found with the instant pot method.
  • There was too much water added.  When you add vegetables and other ingredients to the broth, they release water into the broth as they cook.  Try reducing the amount of vegetables you add.

I hope you enjoy this as much as my family does. – Amy

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Welcome to Almond Milk and Cookies where good food, health and lots of flavor go hand-in-hand!

I am a holistic nutritionist with an auto-immune disorder, a love of cooking, and a passion for holistic health.

Sharing what I make and eat with all of you…in hopes that you find inspiration here to fuel your body and feel your best with nutrient dense whole foods and clean eating.

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