Hey all. So tomorrow’s the big day! Tomorrow will be day one of my husband and I being on keto. Not going to lie I’m kind of nervous but I’m super excited and my husband is definitely excited. All that cheese. LOL. My question is with bone broth. My friend made me chicken bone broth because she has a pressure cooker and also I can’t see it be made or I won’t drink it and I know that it’s good to take when you’re first starting keto just to kind of help with the flu symptoms but how do you exactly take it and how much do you take? Is it just like the bullion cubes that you put in hot water and kind of drink it like soup and if so how much water do you typically put in and how many tablespoons or teaspoons of the bone broth do you put in it? And is it only needed once a day? Thank Buddha for this forum because I’m really glad that I can ask these questions are there so many people that are so much more knowledgeable that can help. Any advice is definitely appreciated.
Bone broth?
Bone broth and bullion are two different things. Bone broth is made by boiling bones with seasonings. You shouldn’t have to add anything to it, just warm it up and drink. I’d probably drink it 2-3 times a day, there’s really no set rule. Go by how you are feeling. If you feel drowsy, achy, have a headache, etc. drink some and it should help.
There’s a good recipe for bone broth here (to be honest, I’ve never made bone broth, but I’ve seen a lot of people recommend this recipe) -
There are also a lot of tips here:
Bullion (or store bought broth) can also be used. It won’t have as many nutrients but it will have the sodium that your body needs. Also, if you blend in butter, cream or (refined) coconut oil it will make it extra yummy! Welcome to your journey!
Thanks guys. Well I notice the bone broth is more liquid with a super small amount of fat layer on top. Is that still ok. My friend said there wasn’t bones?
From my understanding, the best bone broth is made from bones. Imagine! It’s especially the collagen from the bones that has health benefits. If the broth is quasi-solidified (like Jell-o) when cold, then it has a lot of collagen. Usually there will be some meat on the bones and some veggies (celery, carrot, onion) added during the cooking process. Fat on top is good for you, too.
Got some going right now. Drink a cup every morning. Don’t usually eat anything til about 3. It’s so good!
Bouillon is a french culinary term which means any type of soup made from broth. The verb bouiller means “to boil”. Bone broth is one type of bouillon. This can be made with the bones/meats/scraps of beef, chicken, turkey, pork, fish, duck, etc. You can also boil vegetables (like leeks, herbs, carrots and celery) to make a vegetable bouillon.
To say that bouillon and bone broth are two separate things is incorrect. Bouillon is a term that means any type of broth made by boiling things in water, while bone broth is specifically made by boiling bones. Bone broth is a subset of bouillon recipes. It’s like saying a crow is a black bird, but not all black birds are crows.
Soup cubes are either a highly concentrated version of the bouillon (created by evaporating all the water until you are left with dry material compressed into a cube) or an artificial concoction made with salt, spices, msg, and flavourings, also compressed into a cube.
I think they were referring to the bouillon cubes (e,g, Knorr) since the high sodium content was mentioned.
Ah yes! That’s right! I re read the original post and it mentions cubes. Sorry about that.
I have made one chicken and one beef broth a few days ago. I used 2 chicken frames for the chicken and beef bones for the beef. I put apple cider vinegar over the bones, sprayed with olive oil and put them in the oven until they browned a bit (about 40 mins). I also browned in the same way, onions, garlic, carrot and celery. I put the broths into my slow cooker with hot water to cover them. I then cooked it for 24 hours for the chicken and about 30 hrs for the beef. I find the bones are so soft after this, they can be eaten. I add extra salt when i eat it. I put containers of this into my freezer to have on hand. I add more water during the cooking. I did not put the vegetables in until about 4 hours before I took it off. I read on this site that it may make the soup/broth bitter if put in at the start. I am not sure but mine is very yummy.
I buy a powdered grass-fed beef bone broth from my local health food store. I use it as seasoning on many dishes. Seems to be pretty good stuff. Hard to tell fully.
What is the best kind of bullion cube / instant broth?
I always keep Knorr chicken bullion cubes on hand, but trying to use it less due to less than optimal ingredient list. I try to use only homemade chicken bone broth, frozen into portions, but sometimes run out, or need something with more concentrated flavor, like when making gravy or balancing out a soup recipe.
When I comes to bone broth,I imagine it as the base for a brothy soup. You have your celery onions a few carrots chicken salt herbs everything you needed for grandma’s homemade chicken soup. When my hubby is cooking a stock pot of broth, you will find me drinking more of that than I do water.(it’s worth getting scolded lol)
I am a newbie. I adapted the bone broth receipe from the keto diet app to suit the veg i like. For me, themvegs add more flavour.
I just made a broth from a chicken carcass and feet. There is not much flavor. The broth I made from beef neck bones last week was full of flavor. Looks like I’ll try adding some veg and herbs. Thanks!
My favorites are garlic, rosemary and a basil leaf; I avoid carrots and onions since I hear that cooking them converts some of the fiber into digestible carbs.