How to Make BONE BROTH HOMEMADE BONE BROTH RECIPE Keto Bone Broth How to make turkey stock

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One of the easiest ways you can pump up the flavor in any keto recipe is to make homemade bone broth. In this video, I show you my favorite way to make keto bone both. It’s a turkey broth recipe, but you can always use this recipe to make duck or chicken bone broth.

To make bone broth, you can use any cuts from the turkey or chicken. If you are looking for a more gelatinous broth, I suggest using the feet, neck or heads if you can find them. Check out your local butcher for leads. You can save bones from previous recipes or ideally, a whole turkey carcass, and freeze it until you are ready to make bone broth.

In this video, I show you how to make turkey stock using a slow cooker. But you can make bone broth on the stove top as well. Just bring your turkey stock to a boil, turn down the heat and simmer for 8-12 hours. The longer the better - more nutrients get extracted from the turkey bones the longer they cook.

I like making slow cooker bone broth because I can dump everything in and forget about it for a day or two. Homemade bone broth in a crockpot is just as delicious as homemade broth on the stove.

This keto bone broth recipe is versatile too. You can use different combinations of vegetables and seasonings according to your taste preferences. Don’t skip out on the apple cider vinegar though! It is a key ingredient as it helps extract the nutrition from the turkey bones.

TURKEY STOCK RECIPE
6-10 lbs of turkey bones/cuts….basically enough to fill your pot plus room for veggies
2 onions, roughly chopped
4 celery stalks, roughly chopped
1 carrot, chopped
1-2 leeks, chopped
4 garlic cloves, smashed
1 tablespoon fennel seeds
1 tablespoon coriander (seeds or powder)
½ tablespoon peppercorns
3 bay leaves
½ teaspoon thyme
½ teaspoon sage
½ teaspoon rosemary
3 tablespoons apple cider vinegar
4 teaspoons salt
Water to fill the vessel.

Add all ingredient and enough water to fill the pot. If using a slow cooker, cook on low for 24-48 hours. If cooking on a stove top, bring to boil then reduce heat to low and simmer for 8-12 hours.

Broth stores in the refrigerator for 1 week or in the freezer or 6 months.