Chicken Keto Curry with Pumpkin

Ingredients
 1 pound chicken breast
 2 tablespoon coconut oil
 1 cup pumpkin puree sugar-free
 1 (13 oz) coconut milk
 1 cup bone broth
 2 tablespoons curry powder
 2 cloves garlic minced
 1 small onions chopped
 1 cup mustard greens chopped (can sub with more kale)
 1 cup kale
 1/4 cup cilantro minced
 1/2 pound oyster mushrooms chopped
 1 teaspoon salt

Instructions
1. Dice chicken (cut into 1/2 inch cubes). Boneless or bone in chicken breast is fine. If it comes on the
bone, be prepared to cut it off. It is a small extra step but not hard. Bone in breast may be cheaper.
2. Warm coconut oil over medium heat in a skillet. Stir-fry chicken for 5 minutes.
3. Remove the chicken from heat. Transfer meat to a bowl or plate on the side.
4. Return the skillet to stove top and combine the pumpkin, coconut milk, broth, curry powder, garlic
and onion. Simmer over medium heat for 15 minutes.
5. Add the chicken to the coconut milk mixture in the pan. Add greens, cilantro and mushrooms.
Season with salt. Combine well
6. Simmer for final 10 minutes, until mushrooms are soft and fully cooked.
7. Serve warm.
Macros per serving: 25.6 g fat, 25.2 g protein, 7.9 g carb, 3.0 g net carb
Excellent served over Cauliflower Rice

Chicken with Tarragon Cream

Ingredients
2 Tablespoons light Olive oil
1 lb chicken breasts (about 2), skinned, boned and halved (season with salt and pepper)
1 medium onion, chopped
3 garlic cloves, chopped
8 oz mushrooms, chopped
1/3 cup dry white wine (use low-carb and gluten-free)
1/2 cup heavy cream
2 tbsp fresh tarraron, chopped
Salt and pepper, to taste
Procedure
Heat the oil in a large skillet and sauté the chicken breasts, about 3 minutes per side.
Set the chicken aside. Add the onion and garlic to the pan and cook gently for about 2 minutes or until the
onion begins to soften.
Increase the heat and stir in the mushrooms. Stir-fry for about 4-5 minutes or until the mushrooms begin to
color and give off its liquid.
Pour in the wine. Bring to a quick boil then reduce the heat slightly and simmer until most of the wine has
evaporated. Add the cream and cook just until incorporated. Re-place the chicken in the pan and simmer
until the sauce thickens. Stir in the chopped tarragon and season to taste.
Arrange the chicken on a serving plate and pour the sauce over. Delish!

COCONUT LIME CHICKEN

THE CHICKEN
To prep the chicken simply place the breasts between two pieces of plastic cling wrap and pound them
down to make them even in thickness. If you own a meat mallet then go ahead and pull that out. I
personally just use my rolling pin to bash the meat down and I find it works just as well.
This will help flatten the chicken so that is cooks evenly and make for more tender chicken. Once flattened
just sprinkle each side of the chicken with salt and pepper and move on to browning the breasts. All you
need to do is melt a little coconut oil in your skillet and cook the chicken on each side for about 5-7 minutes
until a brown crust forms. At this point you don’t need to worry about cooking the chicken all the way
through because you will add them back to the pan later to soak in more sauce/cook through. Until then –
remove from the pan and set aside on a plate while you make the sauce.
THE SAUCE
Once you’ve removed the chicken, give the pan a little wipe down with a paper towel to remove and
brown/black bits. Melt a little more oil then continue on to sauté your onion. Cook for a few minutes to
soften then add the pepper. After a few more minutes add the chicken stock, cilantro, lime juice and chili
flakes to your pan. Bring the mixture to a slight boil and then let simmer for a few minutes.
Finally, add the coconut milk and continue to let the mixture simmer. It will cook down and thicken
slightly. After a little more simmering, add the chicken back to the pan and let cook through fully as it
soaks up more sauce and that’s it!
Serve the over a bowl of rice or cauliflower rice (for paleo/low carb) to soak up all the extra sauce and
enjoy.
FINAL NOTES & TIPS
Whole30: If you need this recipe to strict Whole 30 make sure to check the labels on your chicken stock for
hidden sugars.
Notes about thickening:
A few people have had issues with the sauce thickening – this could come down to what type of coconut
milk you used. Not all coconut milks are the same and some come out thicker/thinner than others. Aim to
use a thicker, full fat coconut milk from a can. You can use just coconut cream as well if you have it on
hand. If your sauce doesn’t thicken the way you want it to you can add the starch and water mixture to do
the trick for you.
Recipe expectations:
 While the sauce should reduce down and get thicker as your simmer it, it’s not supposed to be really
thick like gravy so keep that in mind as you cook.
 This chicken is admittedly not the prettiest looking dish as some of you have commented on. Add a
pinch of turmeric powder to the sauce to give it a nice golden colour but keep in mind it will change
the flavour. Also remember to wipe down the pan after browning the chicken to remove any leftover
brown/black bits. That will go a long way in affecting the final colour.
FINAL NOTES & TIPS
Whole30: If you need this recipe to strict Whole 30 make sure to check the labels on your chicken stock for
hidden sugars.
Notes about thickening:
A few people have had issues with the sauce thickening – this could come down to what type of coconut
milk you used. Not all coconut milks are the same and some come out thicker/thinner than others. Aim to
use a thicker, full fat coconut milk from a can. You can use just coconut cream as well if you have it on
hand. If your sauce doesn’t thicken the way you want it to you can add the starch and water mixture to do
the trick for you.
 Recipe expectations:
 While the sauce should reduce down and get thicker as your simmer it, it’s not supposed to be really
thick like gravy so keep that in mind as you cook.
 This chicken is admittedly not the prettiest looking dish as some of you have commented on. Add a
pinch of turmeric powder to the sauce to give it a nice golden colour but keep in mind it will change
the flavour. Also remember to wipe down the pan after browning the chicken to remove any leftover
brown/black bits. That will go a long way in affecting the final colour.
PARMESAN HERB CHICKEN (GRAIN FREE AND LOW CARB)
Ingredients
 1 1/2 lbs boneless, skinless chicken breast
 1/4 cup homemade or paleo mayo (I used Primal Mayo found here)
 1/4 cup grated parmesan cheese
 1 tsp dried parsley
 1/2 tsp dried basil
 1/2 tsp dried oregano
 1/2 tsp dried rosemary
 Salt and pepper, to taste
Instructions
1. Preheat oven to 425 F
2. In a small bowl, add the mayo, parmesan cheese, and herbs. Stir to combine.
3. Add salt and pepper, to taste
4. Spread the mixture in an even layer over the chicken breast
5. Place in a baking dish and bake for about 17-20 minutes or until cooked through.

Chicken & Brussels Sprouts with Mustard Sauce

ingredients
 2 tablespoons olive oil, divided
 4 (6-ounce) skinless, boneless chicken breasts
 3/8 teaspoon salt, divided
 1/4 teaspoon freshly ground black pepper
 3/4 cup fat-free, lower-sodium chicken broth, divided (certified gluten-free if necessary)
 1/4 cup unfiltered apple cider
 2 tablespoons whole-grain Dijon mustard (certified gluten-free if necessary)
 2 tablespoons butter, divided
 1 tablespoon chopped fresh flat-leaf parsley
 12 ounces Brussels sprouts, trimmed and halved
Directions
Preheat oven to 450°F.
Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt
and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450°
for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add
1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low;
simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.
Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat.
Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4
cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.
Caprese Chicken
Ingredients
 1 tbsp olive oil
 1 1/2 lbs boneless, skinless chicken thighs (about 5 or 6 thighs)
 Salt and pepper
  6 ounces fresh mozzarella, sliced into 5 or 6 slices
 1 medium tomato, sliced into 5 or 6 slices (as many as you have thighs)
 1/4 cup fresh basil, chopped
Instructions
1. Preheat oven to 375F.
2. In a large skillet, heat oil until over medium heat until shimmering. Sprinkle chicken thighs with salt
and pepper and add in a single layer to pan. Sear on the first side until golden brown, about 2 to 3
minutes, then sear on the second side another 2 to 3 minutes.
3. Arrange chicken in a single layer in a medium casserole dish or glass baking pan. Top each chicken
thigh with a slice of fresh mozzarella, then top each with a slice of tomato.
4. Bake 25 to 28 minutes, until cheese is melted and bubbling and chicken is cooked through. Turn on
broiler for 2 or 3 minutes to brown the top of the cheese.
5. Remove from oven and sprinkle with fresh basil.
Low Carb Buffalo Chicken Soup Recipe
NGREDIENTS
 2 cups cooked chicken, shredded
 4 oz cream cheese
 3 Tbsp butter
 1/3 cup Frank’s Red Hot Sauce see example
 4 cups chicken broth
 ½ cup Half and Half
 Salt and pepper to taste
 ¼ cup celery, chopped (optional)
 1 Tbsp blue cheese dressing (optional)
INSTRUCTIONS
1. Combine the cream cheese, butter, hot sauce, chicken stock, and Half and Half in a blen der and
puree until smooth.
2. Transfer to a small saucepan and cook until hot but don’t let it come to a boil.
3. Just before serving add the shredded chicken, celery and blue cheese if using.
4. Taste and season with salt and pepper as desired.
Skillet Chicken with Creamy Cilantro Lime Sauce
Ingredients:
 4 skinless boneless chicken breasts
 1/4 teaspoon salt
 1/4 teaspoon freshly ground black pepper
 1 Tablespoon olive oil
 1 cup chicken broth (I recommend reduced sodium)
 1 Tablespoon fresh lime juice (I use closer to 1.5 Tbsp)
 1/4 cup finely chopped onion
 1 Tablespoon chopped cilantro
 1/2 teaspoon red pepper flakes1
 3 Tablespoons heavy cream2
 2 Tablespoons unsalted butter, cubed
 optional: lime wedges and more cilantro for garnish, steamed asparagus for serving
Directions:
1. Preheat oven to 375°F (190°C).
2. If the chicken breasts are uneven in thickness, pound them down so they're all even. This way all the
breasts will cook through similtaneously. Sprinkle each with salt and pepper.
3. In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook for 6-7
minutes, turning once. You want the chicken nice and browned on the outside. (It doesn't have to be
cooked all the way through yet.) Set chicken on a plate and cover tightly with foil until step 5.
 4. Remove skillet from heat and add the broth, lime juice, onion, cilantro, and red pepper. Return to
heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil.
Allow to boil gently, uncovered, for 10 minutes or until the liquid is reduced to around 1/4 cup.
(During this time you can steam some veggies to have on the side, like asparagus.) Reduce heat to
medium-low, then add the cream and butter. Stir until butter has melted.
5. Add chicken to the sauce and place the skillet in the preheated oven. Bake uncovered until the
chicken is completely cooked through, about 5-10 minutes.
6. Serve chicken with sauce spooned on top and any of the listed optional garnishes. Leftovers keep
well in the refrigerator for a few days. Reheat to your liking.
Recipe Notes:
1. Adjust the amount of red pepper flakes to your liking. This amount made the chicken mildly spicy. The
cream in the sauce mellows out the spice.
2. You can use whole milk instead, but for the thickest, richest sauce I highlyrecommend heavy cream. If
using whole milk, make sure it is at room temperature to help prevent curdling.
LOW CARB CHICKEN PESTO BAKE
ingredients
 3 chicken breasts, butterflied and separated
 1/2 cup pesto
 1/2 cup ricotta
 1 cup mozzarella cheese
 1/4 cup grated parmesan
 Salt, pepper, italian seasoning to taste
instructions
1. Preheat oven to 375
2. Place a few spoonfuls of pesto on bottom of pan
3. Put seasoned chicken breast pieces on top of pesto layer
4. Mix ricotta and grated parmesan together with italian seasoning
5. Cover chicken pieces with ricotta spread and cover in spoonfuls of pesto
6. Sprinkle mozzarella on top and bake for 30 minutes or until chicken is cooked through and bubbly
To reduce cooking time and add color, you can pan sear chicken breasts before putting them into
baking dish.
ONE PAN CHICKEN GARLIC MUSHROOM SAUTE
Ingredients:
 1 ½ lb chicken thighs or breasts, skinless boneless (about 4 to 5 pieces)
 1 cup sliced mushrooms
 ½ tbsp avocado oil or olive oil
 ⅛ tsp sea salt
 ⅛ tsp black pepper
 2 tbsp butter, divided in half
 3 garlic cloves, minced
 ⅓ cup white cooking wine
 ½ tsp arrowroot powder
Directions:
1. Sprinkle chicken with salt and pepper. In a large skillet over medium high heat sear chicken in ½ tbsp
oil for 5 to 7 minutes on each side until browned.
2. Remove chicken from skillet and place on a plate and set aside (will return to the pan later).
3. In the same pan used for the chicken, melt 1 tbsp butter over medium heat. Add minced garlic and
sliced mushrooms. Stir and saute until mushrooms are browned and softened.
4. Add wine to the pan and stir.
5. In a small bowl mix; 1 tbsp butter and ½ tsp arrowroot powder, smashing arrowroot powder into the
butter with a fork until butter has absorbed the arrowroot.
6. Add the arrowroot butter to the mushroom wine mixture in the pan. Stir and melt arrowroot butter into
the saute over medium to medium high heat until the sauce starts to thicken.
7. Place chicken on top of mushroom saute, cover and turn heat down to low. Simmer for 5 to 8 minutes,
or until chicken is completely cooked. Plate chicken and pour some of mushrooms and sauce over
chicken.

Fried Cabbage and Sausage Skillet

1 small green cabbage
2 table spoons coconut oil
1 pound chicken saussage
1 teaspoon salt
4 gloves garlic minced
1 tablesppo rosemary leaf
Instructions
1. Finely chop the cabbage and add to the coconut oil over medium heat in a skillet. Keep the cabbage
in one layer and cook for 7 minutes.
2. Toss the cabbage, stir it around well and continue to cook for another 7 minutes.
3. Slice open the sausage, break it apart with your fingers and add it to the skillet. Add the salt, garlic
and rosemary. Continue to cook over medium heat until the sausage is golden and crispy. The
cabbage should be very soft. I like it best when it is slightly golden and the sausage is crispy.
4. Serve warm.
Greek omelette
 1/2 tablespoon coconut oil
 1 small green bell pepper
 1/2 small onions chopped
 1 clove garlic minced
 1/4 teaspoon ground black pepper
 1 medium tomatoes diced
 3 whole egg whisked
 1 ounce feta cheese
 Kalamata olives
 1/2 tablespoon extra virgin olive oil
 1 teaspoon balsamic vinegar
Instructions
1. Saute bell pepper, onion, garlic and pepper in the coconut oil for 3 minutes over medium heat in a
skillet.
2. Add the tomatoes and continue to cook for 2 more minutes, until tomatoes soft.
3. Remove veggies from heat, transfer to a bowl and set aside.
4. Return the skillet to the stove top over medium-low and pour in the eggs. The pan should be oily
enough, add more coconut oil if needed.
5. Once the eggs are almost cooked through, arrange the vegetable saute on one half of the omelette.
Sprinkle the cheese on over the veggies to melt.
6. Once cooked, fold over omelette style. Serve warm with a garnish of olives and splash of olive oil
with balsamic vinegar.
Turmeric Omelette with Spinach and Goat Cheese
ingredients
 1 tablespoon coconut oil
 1 inch fresh turmeric root minced
 1/4 teaspoon ground black pepper
 1 cup spinach chopped
 1/4 cup mushrooms chopped
 1/2 teaspoon dried thyme dried
  1/4 teaspoon salt
 3 whole egg whisked
 2 tablespoons goat cheese crumbled
Instructions
1. Warm the coconut oil in a skillet over medium heat.
2. Add the turmeric root and black pepper to the oil, stir twice and simmer for 1 minute to infuse.
3. Add the mushrooms, spinach, thyme and salt. Saute for 3 to 5 minutes, until mushrooms are cooked
and spinach wilted. Transfer mixture to a bowl and set aside.
4. Pour whisked eggs on the skillet, swirl the pan so the eggs are evenly distributed and they cook in a
circle. Leave to cook for 2 minutes.
5. Add the veggie saute on one half of the circle. Top with crumbled cheese. Fold over in half once the
eggs are set. Serve warm
KETO CHORIZO OMELETTE
 2 Large Eggs
 1/4 Cup Spinach, Chopped
 2 Tablespoons White Onion
 2 tablespoons Heavy Whipping Cream
 2 Ounces of Chorizo
 1/4 Cup Cheddar Cheese, Shredded
 Salt & Pepper to Taste
toppings
 1 Tablespoon Sour Cream
 1/8 cup of diced avocado
 1 Slice of Bacon, Crumbled
1. Cook Chorizo According to Package Instructions
2. In a medium bowl, whisk eggs, spinach, heavy whipping cream, and onion.
3. Pour mixture into non-stick skillet at low to medium heat
4. Flip omelette when firm enough. Cover omelette briefly with lid if not firming up
5. Sprinkle Cheese on other side and cook evenly
6. Remove from heat and place on plate
7. Add Chorizo to omelette and roll egg
8. Top with Sour Cream, Diced Avocado, Bacon and more Chorizo
Cheesy Keto Casserole | Gluten-Free & Low-Carb
 1/2 pound shiitake mushrooms or other culinary type
 1 small onions
 2 cloves garlic
 2 tablespoons grass-fed butter
 1/2 pound swiss chard
 6 whole egg
 4 ounces ricotta cheese
 8 ounces shredded raw milk cheese <-- try this one out!
 1 teaspoon salt
 1/2 teaspoon ground black pepper
Instructions
1. Preheat the oven to 350 degrees F.
2. Chop the mushrooms, onion and garlic. Saute with butter in a frying pan over medium heat. While
this cooks, chop the chard. Add to the pan after mushrooms are soft, after 5 to 7 minutes. Cook,
stirring well for 3 minutes, until greens are soft and bright.
3. In a medium mixing bowl, whisk the eggs. Add the cheese. Season with salt and pepper. Stir well to
combine.
4. Add in the sauteed veggies to the eggs. Mix well and pour into a greased 8 by 8-inch baking dish.
 5. Bake for 25 to 30 minutes, until top is golden brown and the center is set.
6. Serve warm or cold in a packed lunch.
Cabbage Noodles with Ground Beef | Hidden Liver
Ingredients
 1 medium green cabbage
 1 tablespoon grass-fed butter
 1 inch fresh ginger root minced or 1 teaspoon ginger powder
 1/2 inch fresh turmeric root minced or 1 teaspoon turmeric powder
 1 pound ground beef (75% ground beef 25% ground beef liver)
 3 rablespoons Keto Soy Sauce <-- recipe here
 1 tablespoon sesame seeds
 1/4 cup fresh parsley chopped
 1 teaspoon salt
 1 part green onion thinly sliced, optional
Instructions
1. Core the green cabbage, process into thin noodles (use a sharp knife, food processor or spiralizer).
Add to a hot frying pan with butter and cook over medium heat for 5 minutes.
2. Add the ginger and turmeric roots. Continue cooking for 5 more minutes.
3. Add beef and/or liver. Cook for 5 minutes more, stir to brown evenly.
4. Add sauce, sesame, parsley and salt. Mix well. Bring liquid to a simmer and cook for a final 5
minutes.
5. Serve warm with optional green onion as garnish.
Keto Biscuits with Thyme and Cheese
Ingredients
 2 large egg
 1/2 cup heavy whipping cream
 2 tablespoons grass-fed butter soft
 2 cups almond flour
 1 teaspoon salt
 1/2 teaspoon thyme
 1 cup shredded raw milk cheese (sub with cheddar or parmesan if preferred)
Instructions
1. Preheat oven to 375 degrees F.
2. Whisk the egg in a medium bowl. Stir in the cream and butter. Continue until the mixture is
smooth. Add the almond flour, salt, and thyme to the same bowl. Mix well and fold in the cheese.
3. Divide the dough evenly into 12 portions. Drop the biscuits onto a lightly greased baking tray or
roll them in your hands first and then press down gently onto the tray. Space them about an inch
apart from one another, they rise a bit during the baking but do not spread out much.
4. Bake for about 25 minutes, until tops are golden brown. Remove from the oven and let cool before
serving. They continue to firm upon cooling.

Ketogenic Gingerbread Loaf | with Grass-fed Gelatin

Ingredients
 1 whole egg
 3/4 cup shredded zucchini
 1/4 cup grass-fed butter <-- our pick
 1/4 cup maple flavored syrup <-- we use this one!
 1.5 cups almond flour
 2 tablespoons Lakanto Classic <-- 20% off with coupon code PRIMALEDGEHEALTH
 1 tablespoon ground cinnamon
 1 tablespoon ginger powder
 1 tablespoon grass-fed beef gelatin
  1 teaspoon vanilla extract
 1/2 teaspoon baking soda
 1/4 teaspoon salt
 1/2 cup macadamia nuts
Instructions
1. Preheat oven to 350 degrees F.
2. Whisk the egg in a medium bowl, add zucchini, butter and maple. Set aside.
3. In a second bowl, combine all dry ingredients. Reserve the nuts.
4. Blend the wet bowl with the dry bowl in a food processor. Add the nuts and continue blending
until smooth. If you don't have a food processor, try a blender. When the nuts are well blended, the
bread gets a very creamy texture. If you like chunks or want a crunchy texture, you can finely chop
the nuts with a knife and add them to the batter in pieces.
5. Pour batter into a greased loaf pan or 8 by 8-inch baking dish. Bake for about 30 minutes, until top
is golden brown and firm to touch.
6. Let cool completely before removing from the pan. This bread is best after it has sat in the fridge for
a bit, for at least 2 hours or overnight.

Low-Carb Pumpkin Bread with Maca

 5 whole egg
 1 cup pumpkin puree
 1/4 cup coconut oil <-- try this (we buy in bulk!)
 2 tablespoons sugar-free maple syrup use code "primaledgehealth" for 20% off your order
 1/3 cup coconut flour <-- try this
 1/4 cup maca powder
 1 1/2 tablespoons pumpkin pie spice
 1 teaspoon baking soda
 1/2 teaspoon vanilla powder

Instructions

1. Preheat oven to 350 degrees.

2. Whisk the eggs in a bowl. Add pumpkin, oil and maple flavored syrup. Stir to combine.
3. In a second bowl, combine all the dry materials.
4. Fold the dry bowl into the wet bowl and mix well.
5. Pour batter into a greased 8 by 8-inch glass Pyrex or baking dish and bake for 25 minutes, until
golden brown and firm to the touch.
6. Slice into 9 servings, cool and enjoy!

How to Make Bone Broth

What you need:

 6 pounds of bones
 1/4 cup acidic cooking liquid
Now let’s get down to the details:
  BONES Ideally you want a mixture of meaty bones, marrow bones, and knuckle bones as they
provide a nice selection of marrow, cartilage, sinew, and connective tissue. If you can get a foot,
have the butcher cut it into smaller 2-3 inch sections and throw that in as well.
 ACIDIC MEDIUM The purpose here is to add something to your bones that will leach out the
minerals. Raw organic apple cider vinegar, lemon or lime juice are all appropriate choices.
 GRASS-FED vs CONVENTIONAL Always source local grass-fed beef produce whenever possible.
Check out the online directory, EatWild, to connect with local farmers and livestock ranchers. If
your area doesn’t offer much, US Wellness (affiliate link) is an online distributor of grass-fed
products, they ship frozen items all over the country.

What to do:

1. Put marrow, knuckle, and optional calf’s foot into a large stockpot. Cover by at least 1-inch with
clean, filtered water.
2. Dry roast meaty bones at 350* for about 20 minutes until lightly golden brown. This step is optional,
used mostly to enhance the flavor of the broth. Add the bones to the stockpot once they are cool
enough to touch.
3. Pour in the acidic liquid of your choice. Double check the water level, make sure all material is
covered. Place the lid on your pot, I keep mine cracked a bit to maintain the right temperature.
4. Heat your water and bones over low heat. You’ll be infusing your water over low heat for
a long time. Cook for at least 24 and up to 72 hours. If this is your first time making a big pot of
broth, keep your eye on the pot to make sure the temperature does not rise to a boil and your water
doesn’t evaporate too quickly. I usually start a pot in the morning, add more water at night before
going to bed and then turn it off the next morning.
5. If you want to add herbs or vegetables like carrot, celery, and onion for flavor, chop the ingredients
in to largish parts and toss them in during the last two hours of cook time. This step is optional. If
you like the flavor go for it, it not, no pasa nada.
6. Let your broth cool a little, then skim the top off. Sometimes a fine layer of crust forms, if you see
that remove it with a spoon. Strain the broth and optional veggies through a cheese cloth or fine
mesh strainer. Store in the refrigerator for up to 5 days, freeze for longer. Once broths cool, a layer
of tallow (the fat) forms. You can scoop this out and use it in cooking. It is especially good for high
heat and fried recipes. Dogs love it too.