What do you use to make broth?

LucyJones195

Discovered I love Bovril to my surprise. Is this okay? From a newbie (day 3)

Phrick

I had to google to find out what it is, but it looks very similar to Better than Bouillon soup bases - which do have a couple carbs per serving (I didn't see a nutrition label for the Bovril so I'm not sure if it does or not). But I use them in cooking and very occasionally if I need a salty boost. Anther thing to consider is the ingredients list, and why you're doing low carb way of eating - if it is solely for weight loss and you don't have any medical conditions you're trying to improve, then the ingredients won't matter as much; if you're doing it for diabetes management/blood sugar regulation or headache relief, then things like if the carbs come from corn syrup solids or if it has MSG in it ought to factor into your decision.

I personally like to make bone broth at home, it's really simple and totally delicious. I use my crock pot/slow cooker. Chicken broth I cook in the house; beef bones in my experience smell AWFUL when cooking so I do those out on the back patio - let the entire neighborhood smell my efforts LOL

Couple recipes for making your own:

Super Charged Mineral Bone Broth from The Nourished Caveman

Nourishing Chicken Bone Broth in a Slow Cooker

camtosh

Phrick wrote: »

Nourishing Chicken Bone Broth in a Slow Cooker

I used http://nomnompaleo.com/post/3615609338/slow-cooker-beef-bone-broth but with a chicken carcass... For keto, don't recommend separating the fat out or low salt I first time threw away the veg after cooking for 2 days, but then tried blending the veg fiber up and pouring it back in the soup. I freeze some in ice cube trays for keeping more than a week.

Phrick

camtosh wrote: »

Phrick wrote: »

Nourishing Chicken Bone Broth in a Slow Cooker

I used http://nomnompaleo.com/post/3615609338/slow-cooker-beef-bone-broth but with a chicken carcass... For keto, don't recommend separating the fat out or low salt I first time threw away the veg after cooking for 2 days, but then tried blending the veg fiber up and pouring it back in the soup. I freeze some in ice cube trays for keeping more than a week.

Definitely not low salt - but I suppose it depends on the quality of the bones, whether I'd skim the fat or not. If by some miracle I could afford bones from the local Healthy-Crunchy-Granola-Hippy-Organic-Free-Range-Grass-Fed store, I'd definitely blend in the fat.

Bones I can actually afford from the cheap grocery store that sells Select quality meats, I'd be more apt to skim the fat from - the hormones, a lot of the antibiotic byproducts, and other undesirable crap is mostly stored in a body's fat (human or animal) so I would want to get that off my broth, not blend it in. I can always add good fat back in later!

ETA: I also freeze mine in cube trays as well as in freezer safe containers for larger portions (8-12 fluid ounces) for recipe use!

Dragonwolf

Find chicken farmer.
Buy whole chicken.
Roast chicken.
Eat meat and awesome, crispy skin.
Put remains in slow cooker with splash of vinegar, cover in water.
Cook on (in my case) low for a day or so.
Strain out solids, save liquid, cool slightly.
Pour into ice cube trays and freeze.
Melt as needed, 1 cube is about 1 ounce. Add salt to taste.

I've tried other combinations, but for whatever reason, it seems my favorite is the simplest. No vegetables, no salt or seasoning at initial cook time.

bjwoodzy

Pretty much the method @Dragonwolf mentioned for bone stock. Usually, I'll also make broth with whatever chicken bones and a few celery/carrot/onion scraps I have in the freezer, a couple smashed cloves of garlic, small handful of whole peppercorn, and let it go for a day or two in the crock pot.

I've also done veggie broth with that.




I've cut out the spine from whole chickens, and spatchcocked them (butterflied?) to roast very quickly (about 45 mins) and the whole bird is crispy that way - then used the back to make broth (wings and back leach out the most gelatin into the broth). Very tasty.





In August, my mom got married and they catered in broasted chicken for the dinner, and sent us kids all home with leftovers (there was simply pans and pans of it left) so I saved about 4 lbs of bones from that, and thank goodness I did! Business was very slow between then and October, and I got a nasty head cold so I whipped up several pints of broth and pretty much drank that for 2 days straight and I have to say, my symptoms were pretty much alleviated by day 4. Still had a bit of a slightly runny nose on day 5, but my sore throat, cough, and major head congestion were wiped out. It really does heal you.