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Homemade Bone Broth 🍖 keto, paleo & whole30

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  1. Susy says:

    Ok so in regards to my last the carb manager app had faulty nutrition info. I’m so happy! Im sorry I panicked and almost cried lol but I should’ve known you wouldn’t lead us astray 😉 I love your recipes. I seriously make at least one thing from this blog every week. Love the pasta too! Makes great Mac and cheese. Thanks for everything you do!

    • Paola van der Hulst says:

      I dunno? I mean after boiling them for about two days I’m pretty sure most of the goodies are in your broth now! 😉 xo!

  2. Joni Scheller says:

    Do you have nutritional information for this? For Keto, would like fat, carbs, and protein. I’ve seen commercial with one gram of carbs (added sugar or carrots), and some with no carbs. And keeping the fat is different than scraping it off (what I used to do). Great recipe. Thanks!

  3. DENISE WEED says:

    Newbie trying Auto-immune Paleo. I used my big electric roaster(200 degrees or on high-warm, 24-48 hours. Only have to check in on it a few times. The roaster seems easy for long term cooking) after de-boning our Thanksgiving and Christmas Turkey. Wasn’t sure about a few things.
    1) Are Turkey bones OK? What seasoning, it’s really salty?
    2) I can really only afford cheap meats (thus bones)which mean, it’s not likely grass fed, free range or organic by any means. So will I be extracting hormones, GMO, and any thing harmful from the marrow, thus negating the healthful benefits of the broth?
    3) Would commercial chicken broth be OK to add instead of water (or would there be hormones, GMO, and any thing harmful in it, again negating the healthful benefits of the broth)?

  4. Charlene says:

    This will I’m sure sound stupid, but I’m new to this,can you mix different bones like chicken, beef, pork in one bone broth or is it better with just one kind?

  5. Daniela says:

    5 stars
    I have no room in my freezer to store the bone broth and was wondering if it would be okay to can the bone broth after you cook it low and slow. IVe always canned my broth in the past but didn’t know if it was okay on a keto diet. I can’t find and answer to this question anywhere.

  6. Mary L says:

    How much cooked broth would be considered a serving? One cup? Or does it vary based on concentration? Can it be too concentrated? Sorry for the newbie questions! I haven’t tried it before and I’ve been Keto for about 2 months and I am interested in adding this to my repertoire of foods. I also literally can’t afford to waste money or make errors! Thank you for your time. 🙂

    • Paola says:

      Hi Mary! It definitely depends, but just to give you a quick idea I do roughly 1/4 cup of broth with 1 cup of water. xo!

  7. Kat says:

    Thank you for the post! We save our bones in separate freezer bags in the freezer, including a bag of veggie trimmings. I also like to roast my bones and veggies in the oven, seems to pull out more flavor before the long simmer.

  8. Marilyn says:

    I’ve been making bone broth for a while now in my 8 qt Fador pressure cooker using chicken feet, oxtails and any saved chicken backs in my freezer. It is delicious and extremely gelatinous. I portion it out into 2 cup zip locks and freeze flat for later use. The pressure cooker extracts all the nutrients but in a much shorter time. 90 minutes and it’s done. I don’t know about the IP but a traditional pressure cooker makes bone broth quick and delicious.

    • Paola says:

      Hi Marylin! I used to do it in my pressure cooker (IP) too, but some research does show that you get the greatest benefit out of a slow and long simmer… so just in case I’m doing the slow route. Though of course you’ll still get great benefits from a quicker method. xo and thanks for sharing!

  9. Kate says:

    5 stars
    I can’t find beef bones here in nowhere, but I make a lot of chicken bone broth! I save the bones from thighs I use for my pup’s food, and sometimes have an entire carcass from a roasted chicken! I read somewhere to put the ACV in first, and allow it to sit with the bones and water for 30 minutes, to help draw out the marrow/goodies. I’m always home, so I get mine to a solid boil and reduce it to just barely simmering, and let it go for 48 hours. About halfway through, I use a potato masher to break up the bones and help the marrow join the party! Sometimes I’ll add a bit more water if its reduced quite a bit…both pup and mom love this broth! 🙂

    • Paola says:

      Oh Kate I like your idea of the potato masher! And I hadn’t heard of adding the ACV first, but it sounds like it’s worth a shot! xo and thanks so much for sharing in such detail- best tips are always shared this way! xo!

  10. Lindsey says:

    If I have cooked a whole chicken in the crock pot and then de-boned it, can I just toss the carcas back in the slow cooker or is it still necessary to brown the bones in some way?

    • Paola says:

      No need to brown them then Lindsey! Also worth keeping in mind that from the chicken one of the best parts for the broth is the feet (I know…!) 😉 xo!

  11. Maria says:

    5 stars
    Any idea on how we can find the macros on our broths? I’m assuming that what goes into the pot impacts the numbers, but I’m not clear on how to derive the end result macros from what goes in 24+ hours prior.

    • Paola says:

      Hi Maria! In all honesty I’ve no idea, I tried to do some research about it but it seems that unless you send out your broth to be analyzed there’s really no way to know for certain. And in all honesty #2, I never factor in my daily bone broth into my macros (I’m a bit lax on them though after being so long on keto ;)!) xo!

  12. Denise says:

    I make the broth with only the chicken carcasses. No veggies or anything. I like the taste much better. The veg. seem to make it kinda sweet and I don’t like it as well. Am I missing out on benefits by doing this?

    • Paola says:

      Hi Denise! I would suggest you’re missing out on taste, but since you don’t like it with veggies then don’t sweat it. I would, however, suggest adding in the apple cider vinegar as it’s meant to help extract the nutrients best. xo!

    • Paola says:

      Yes and no, depending on how concentrated you want it for storage. I do replenish it a bit, but I prefer to store it very concentrated for space constraints in my freezer. Then I dilute it in water for soups, minestrone etc. xo

    • Paola says:

      Hi Giuliana! YES! But you would have to do the browning of the bones etc first and then just cook it on low for 24 hours.

      • Joni Scheller says:

        That’s how I made mine. First browning in pan and then scraping all the stuff on bottom and putting it all in a slow cooker. I cooked mine about 20 hours on low.

    • Ellen Jost says:

      You can start it in the IP and then change to a day,ong simmer with the slowcooker version. Reduces time from 24/48 hrs to about 12; still get the gelatin etc. I have made simultaneously in my slowcooker x48 hrs, brown / roast the bones in the oven for 1/2 hr then put all in IP or slowcooker with the ACV, water, aromatics. Have achieved similar results using both.

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