|02-26-2014, 11:39 AM||#1|
Junior LCF Member
Join Date: Jul 2012
what to do with bone broth
I'm new to this whole keto thing but I recently started making bone broth. I use chicken feet with a few carrots & onions and as long as I don't use too much water it always gels nicely. At first I was just drinking a mug of each morning but I'm not really thrilled with the taste (mine doesn't taste like chicken broth) so I was wondering how everyone else uses it. I don't really make many soups so that idea is out. any other suggestions as to what to do with this lovely stuff?
|02-26-2014, 04:27 PM||#2|
Join Date: Mar 2000
WOE: N.K.=vlc/hf/moderate protein & organic/pastured
Start Date: Restart Oct 18 2009
Chicken broth is great as a base for soups, to add to sauces and other recipes and drink with a pat of butter. The basic 'recipe' is throwing he following ingredients into a large stock pot. Bring to a boil and then simmer, covered for at least 12 hours - 24 hrs. Is better.
2-3 chicken carsusses
1- 2 onions
4-5 garlic cloves
1-2 tbsp. black pepper corns (whole)
3-4 celery stalks (including leaves)
1 tbsp vinegar
2-3 bay leaves
In the last hour of cooking, toss in a bunch of kombu or other seaweed. Strain and cool in the fridge. I remove most of the fat. Salt can be added as needed after the cooking process. I don't salt it until I am using it.
No need to peel onions, garlic or carrots either.
Original start - Feb. 2000 180/125
"The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia
"dumping carbohydrates on your broken metabolism is tantamount to doing jumping jacks on two broken legs" -The Spark of Reason
“Eat animals. Mostly fat. Enjoy!
Last edited by clackley; 02-26-2014 at 04:29 PM..
|02-27-2014, 05:17 AM||#4|
Join Date: Nov 2002
WOE: NK/ IF
Start Date: 2 January 2014
Use it as a base for sauces or for slow cooking meats...
I suggest the next lot of bone broth you make that you also add other parts of the chicken, such as the carcass from roasted chicken, maybe some giblets... It really helps with the flavour and creates a rich, tasty broth that is really nice to drink.
|02-28-2014, 06:53 PM||#5|
Join Date: Aug 2002
Location: Boston, then OH, then NYC, now SoCal. Whew!
Stats: Restart: 360/284.4/190
WOE: Atkins for weight loss, NK for maintenance.
Start Date: Restarted: 1-3-13 Original: 8-23-02
I use lots of leftover cooked bones, enough to fill up the stock pot, and I simmer it for about 30 hours with a splash of vinegar, some sea salt and a small amount (like a handful) of veggie odds and ends. It has a LOT of chicken flavor, and it gels when cooled down.
I do like drinking it, especially with lots of ginger or cayenne pepper, but I also it as a base for soups and sauces.