Ingredients
- 4 pounds chicken or beef chuck/blade
- 2 smalls onion (peeled)
- 2 stalks celery
- 2 garlic cloves
- 2 tablespoons salt
- 16 cups water
- 1 teaspoon black peppercorn (or 2 tsps ground black pepper)
Optional herbs and spices:
- 5 sprigs fresh thyme (optional)
- 2 bay leaves (if using beef, optional)
- 5 sprigs fresh parsley (optional)
Nutrition Info Per Serving
Serving Size
8 fluid ounce
Carbohydrates
1
g
Protein
7
g
Fat
1
g
Calories
41
When you need a low carb alternative to chicken or beef broth, turn to this scrumptious recipe for low carb chicken or beef broth. With just a few ingredients, you can make this scrumptious chicken or beef broth. Moreover, it is a good choice for a diabetes-friendly diet.
Instructions
- In a large pot over medium heat, combine the meat, onions, celery, garlic, salt, water, peppercorns, and optional herbs and spices.
- Bring to a boil and then reduce to a simmer.
- Leave covered for 2 hours, occasionally stirring to break apart the meat into smaller pieces.
- After 2 hours, add enough water to bring the total volume back to the original level.
- Let simmer for another 2 to 4 hours.
- Once again, add enough water to bring it back to the original level.
- Bring to a boil and then remove from heat. Allow contents to cool.
- After the stock has cooled slightly, strain and discard all solids, including the cooked-out meat.
- Chill the stock in the refrigerator until the fat congeals, then skim the solidified fat from the top and discard.
- For easy storage, transfer the broth into small containers or Zip-Lock bags and refrigerate (up to 3 days) or freeze (up to 3 months).