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Low Carb & Ketogenic Diet Recipes

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Chicken Stock


Chicken Stock

Meat stocks have been known for centuries as a digestive aid, they are particularly gentle on the stomach and thought to sooth the intestinal tract. This chicken stock is packed with flavour.  Superior to commercially available stock granules or cubes that are not as tasty, in our opinion.  We hope you think so too after trying this recipe!
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
2 hours
Course Soup
Cuisine French
Servings 8 cups
Calories 52 kcal


  • 1 medium chicken (approx. 1.6 kl, ea)
  • 1 large white onion skin on and quartered
  • 1 medium carrot roughly chopped
  • 2 cloves garlic peeled and halved
  • 1 tsp sea salt
  • filtered water


  • Add the whole chicken to the base of a large stock pot. Add the prepared vegetables and salt.
  • Cover the chicken and vegetables with filtered water. The chicken and vegetables should be completely submerged and covered by two inches of water at the top.
  • Bring the water up to a boil and carefully skim off any of the foam that rises to the top of the pan. Reduce to a simmer and cover. Simmer the chicken and vegetables in the water for 1.5 hours.
  • After an hour and a half, carefully remove the chicken meat and bones from the pot and set aside on a large platter/chopping board. Allow the stock to cool a little.
  • Once cooled a little you can strain the stock. Carefully pass the stock through a very fine mesh sieve into individual sealable jars or into a saucepan if it’s for immediate use. Allow the stock to cool to room temperature, then refrigerate.
  • Pull the cooked meat from the chicken including any gelatinous meat and the skin. Set the meat to one side and reserve the gelatinous tissue and skin. This can be kept and added back into the stock, heated through, and blended for extra goodness in your soups and stews. You may also reserve the bones if desired for a bone broth.
  • Once the stock has cooled in the fridge, you can transfer some to either BPA-free freezer bags or large silicone moulds for freezing. The stock can be frozen solid in silicone moulds then transferred to a suitable airtight container and kept in the freezer until ready to use.
  • If you are not using it now, the meat can be refrigerated and added to soups, and stews - perfect for meal prepping!
Keyword chicken broth, chicken stock
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