I make Chicken Bone broth every 4 to 5 weeks. I use chicken feet, backs, and necks from a high-quality supplier at a local farmer’s market.
Last weekend I made a fresh batch and my oldest, who is keto 13+ months, asked to make some egg drop soup with some broth. Unfortunately, she loved it and thawed some of my broth out today to make more egg drop soup. And then at dinner, my wife, who has just gone keto, declared she wanted some to make Thai chicken coconut soup.
Now don’t get me wrong. I love my ladies and having them drink the healthy yummy good is well… good. But darn it takes 4 hours with a bit of a mess to clean up to make the broth in my pressure cooker.
I have to buy more chicken and get cranking. Crikey.