Keto Chicken Stock
benefits of keto diet and recipes
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Ingredients
¼ 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
Instruction
1 Heat a large stockpot or Dutch oven over medium-high heat. Add extra-virgin olive oil.
2 When 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.
3 Add cold water and stir, scraping up any browned bits from the bottom of the pot.
4 Add chicken feet (if using), apple cider vinegar, bay leaf, black peppercorns, and sea salt. Stir and reduce heat to medium-low.
5 Simmer for 4 to 5 hours, occasionally skimming any white scum that comes to surface of stock.
6 To finish stock, remove from heat and let stand for 1 hour. Strain stock to render a clear liquid.
7 Refrigerate or freeze stock immediately in 2- to 4-cup portions for later use.
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