Phinney and Volek say they still drink the stuff after, I dunno, 20+ years.

It's basically a good source of sodium and potassium. I used other sources for mine, and pretty much only as needed.

ea101367 wrote: »

I make my own bone both and drink whenever I feel I need and energy/ electrolyte boost.

How do you make your bone broth?

I will never reach for a commercially produced broth / stock / bouillon product, since even the organic brands contain some form of sugar, and many also contain MSG and other weird stuff that I don't want to place into my body. I make bone broth, then freeze it in glass jars for future use. I have many flavours at any given time, ready to pull out and drink or use in cooking....chicken, beef, beef/pork, pork, turkey, goose, fish....

Making bone broth is easy. I save all bones from roasts, steaks, chops, roast chickens, etc, whatever I cook, but I also get fresh bones for free from my farmers. When I have a large ziploc bag full of bones, I have enough to make broth. Just place them in a bug pot with fresh cold water over it and a splash of apple cider vinegar to help draw out nutrients from the bones. Bring to a boil, skim any scum that rises and discard it. Continue to boil covered. I boil mine for at least 8 hours on top of the stove, replenishing water if it evaporates too much. Some folks like to use the slow cooker, but you need to cook longer, maybe 24 hours. I find I don't get a rich, deep enough flavour doing it this way, so I use the stovetop.

About 1/2 way through, I add an onion and a couple of celery stalks to the pot. You could also add a couple of carrots, but I have not been doing this since keto. Everytime you add either veggies or more cold water, make sure the pot comes back up to the boil.

When done, strain all the solids out and discard. I have met a couple of people who like to eat the chicken bones after boiling, but I don;t go that far. You can actually pulverize them in a powerful blender like a Vitamix, and incorporate the bones right into the broth, but I do not do that. I just enjoy the strained broth as it is. I salt it with sea salt, I like Herbamare since it is sea salt infused with herbs and tastes great. But I use a variety of salts.

I never season the broth until I use it. I place the unseasoned broth into glass jars, let them cool, and put in the freezer. Make sure to leave some space at the top for expansion during freezing, or your jars will crack. Or just keep the broth in the fridge and use it up. It will last a few days before starting to taste off.

It sounds like a lot of work, but it really isn't. I just leave the pot boiling on the stove all day when I have a day off, and even leave the house and run errands while it is cooking. I've never had the pot overboil or boil dry when away from the stove. Minimal work and it is so worth it. Enjoy.

I wouldn't call it an odor, I would call it a yummy, homey chicken soup aroma.

I agree about bone broth. I don't make it a lot in the summer but do throughout the winter when I make a turkey every two weeks. I just boil then simmer the carcass all day long in the biggest pot of water I have, literally twelve hours, with veggie scraps of any and all types. Then strain it. Super easy.

I found a European bullion cube brand in Whole Foods, their bullion cubes don't have MSG or anything strange, just organic palm oil and spices. I think they tastes delicious, so I've been drinking 2-3 cubes a day.