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Milky Keto Chicken Feet Stock Recipe

By: Keto Summit from ketosummit.com
Milky Keto Chicken Feet Stock Recipe
Milky Keto Chicken Feet Stock Recipe

"While chicken feet is not your typical Keto ingredient, it does make amazing stock! With this keto chicken feet stock recipe, you’ll create a gelatinous milky stock that you can use as a base for all your soups and stews. Or, if you can’t find chicken feet, you can follow this same recipe to create chicken stock or beef bone broth by using a whole chicken or beef bones. This chicken stock recipe has plenty of vegetables in it, but these are just used to flavor the stock. Once you strain them out at the end, you’ll find that there’s pretty much 0 net carbs in this keto chicken feet stock recipe. So, please don’t skimp on those vegetables as they are what will make your stock really flavorful and delicious."

NotesNutritional data various dramatically depending on how much of the fat you leave in. If you remove the fat, then there are very few calories left in the stock.

NUTRITION
Serving Size: 1 cup Calories: 30 Sugar: 0 g Fat: 0 g Carbohydrates: 0 g Fiber: 0 g Protein: 6 g

Yields8 servings - 1/2 gallon (2 quarts, 2 liters)

Preparation Time10 min

Cooking Time6 hr

Ingredients

  • Approx. 2 lbs (900 g) chicken feet, cleaned
  • 4 thick slices of ginger
  • 2 carrots, peeled and roughly chopped
  • 1 onions, peeled and roughly chopped
  • 3 ribs of celery, roughly chopped
  • 4 cloves of garlic, peeled
  • Salt and pepper to taste
  1. Most chicken feet come pre-prepared and cleaned. So all you have to do is place into a large pot of water and bring to the boil.

  2. I like to toss out that first batch of water so that any scrum or bits on the chicken feet is removed from the stock early on.

  3. After you refill the pot with fresh water, add in all the vegetables (this really helps to flavor the stock).

  4. Now, bring the water to a boil and then put the lid on and keep the stock on a low simmer for 6+ hours.

  5. When it’s done, just pour the stock through a strainer to remove all the vegetables and anything else. That way you’ll end up with a pure stock to use.

  6. Refrigerate them in glass mason jars or other glass containers. You can also freeze them to keep them for longer.

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