While I wait to see the surgeon tomorrow, I’ve decided to make some chicken bone broth in case I really do get to have gastric sleeve surgery. If I don’t get to have the surgery, at least I’ll have some great broth!
My bone broth has way more protein than store bought chicken broth, bouillon cubes, or even homemade chicken stock that only cooks for a few hours. My chicken bone broth cooks for at least 24 hours, and all that good protein-y gelatin comes out of the bones. Plus, it is really delicious.
Give it a try, and let me know what you think.
shrink violet's chicken bone broth recipe
Great as a high-protein, low fat drink for post-bariatric surgery. Delicious and nutritious. Much better for you than supermarket chicken stock or bouillon cubes. So much protein!
- 2-4 pounds chicken bones no skin, feet OK
- 1/2 cup apple cider vinegar
Pre-heat oven to 450°F.
Put chicken bones in a large, uncovered stockpot and roast for 45-90 minutes depending on if you're using 2 or 4 pounds of bones. Stir half-way through. This will smell great!
Reduce oven temperature to 180°F.
Add enough water to the stockpot to cover the bones. Add apple cider vinegar. The acid helps leach out the good stuff from the bones. (I don't add seasonings like salt while cooking - I season it when I use it for more flexibility.)
Cover and put in the oven for 24-36 hours*. Monitor the temperature and keep it at at least 180°F but below 200°F. Keeping the broth in this temperature range ensures it will remain clear and not get cloudy. Make sure the water line is above the bones.
Remove stockpot from oven, and remove the bones with tongs. Toss the bones.
Put cheesecloth in colander, then put the colander over a large bowl. Pour broth into colander to strain out the solids. Toss the solids. This is messy and steamy work, but power through!
If you want a fat-free broth, put the bowl in the fridge to cool until any fat congeals on the top. If there is fat, scrape it off.
Pour broth into your storage containers. If you cooled it, it should be nice and gelatinous by now.
It lasts in the fridge for 4-5 days, in the back of your freezer for 6 months, and in a deep-freeze for a year. Serve with a generous pinch of salt and enjoy!
* Some ovens turn themselves off after a set number of hours. If yours does this, the manual should tell you how to disable the shut-down feature. Alternatively, you can do the rest of this recipe on the stovetop on low. Just be sure to check that the temperature is in range. You will also need to periodically add water to keep it above the bones.
What did you “eat” in the liquids-only phase after surgery? Did you get sick of broth? Did you try any of those protein waters? They seem very sci-fi…