[Druspills]

someone was saying they make their own chicken stock to use in soup and to just drink all day on P2.
Could I get that recipe please
I would like to make some tonight to have on hand.

[reiruviartugs]

I think Beestly mentioned a while ago - this is what I do...

Usually after I roast a chicken and have leftover meat/carcass, I throw it in the soup pot with filtered water and onions (just cut big - you'll strain them out later), garlic, celery, whatever you think will make it taste even yummier and throw in some salt. I boil mine overnight on the stovetop on a low simmer or use a big crock pot on low all night. You can also do it in just a couple hours - to me, the longer I cook it the better the flavor and the better it leeches out calcium and good stuff from the bones - maybe this is more true for beef bone broth, but I do the same for both. I'd say simmer at least a minimum of 2 hours.

In the morning (or whenever you decide it's "done") take it off and strain (or let it cool a while so it's not so hot) through a sieve. Save any chicken pieces if you had any on the carcass, adn refrigerate long enough for the fat to come to the top and harden. Carefully skim fat layer off top before using - maybe add herbs like thyme, rosemary, marjoram, oregano or tarragon when you reheat to give it more flavor - or you could add sprigs of those while it's boiling to infuse the broth with flavor. (I'm getting hungry!)

This is just what I do - some people use chicken breasts and then it's a lot less fat to deal with later...maybe others have more ideas.

Good luck - funny to see this thread because it's stormy outside and I was just thinking of heating up myself a cup of broth!!

[Jjfotqse]

Thank you that's what I needed. I just have the breasts so I'm going to put them in my slow pot and let them cook over night.

[anconueys]

Raelynn, put in some sage, a little bit of cumin and the spices she listed up above. I usually cut up the chicken before I put it in and boil it until the chicken is falling apart, and it seems to make the flavor infuse better.

I'm sitting in a meeting and I'm so deadly bored I could scream.

[Dvjkefdw]

Hi Raelynn,

I do the chicken stock/broth and sip on it all day long. I take a raw whole bird, remove the skin and put it in a big pot. Add water to cover and up to the top of the pot. I add a stalk of celery, cut into thirds, 1 scallion (green onion) whole, and spices. I like sage, italian spice and a bay leaf. I let it simmer for about 2 hours. I taste it for the flavor i want. When it's done I strain it into a big bowl or another pot. You can use the chicken if you want but I feel like all the flavoring has been drawn out when it cooked so I just throw it all away. It's harde to measure the amount of meat we are allowed to have when it is cooked, plus we aren't supposed to have the dark meat.

Hope that helps.

Jenni

[Phlkxkbh]

I freeze the chicken meat, because I figure that when Phase 2 comes to an end I can thaw it and use it. I confess I am a practical soul.

Gloria

[Karlmarks]

I boiled chicken breast in water and then added cabbage, salt, pepper, a little garlic salt, onion salt. It was really good. But, I wanted to be able to eat the whole thing, so I only did 100g of chicken and it all in one serving. I do think that next time I'd use the powder of those salts because I think it was too much salt and I felt like I was a little bloated after that.

I think I'll make that this afternoon and use 200 g. of chicken. Then, I'll just try to take the chicken out and divide it in half.That way I can have more broth.

Renee'

[bug_user]

Gloria,

I normally wouldn't throw it out, but it just tastes terrible to me, so I don't eat it and since I know it will go bad in the fridge (which would validate me throwing it out) I just throw it out when I am done. I was thinking last night I didn't want people to think I am normally wasteful.

Jenni

[moredasers]

I made my own stock this weekend using a roasting hen and water and big hunks of onions, ets. I put it in the fridge overnight and scraped the fat off. The remaining is still like jello. Am I supposed to add water to make it broth? I'm worried that if it wiggles like jello = fat. I'm loading for round two right now and want to be ready.

[dgdhgjjgj]

bump

[DoctorNelsonOnten]

Kay d, I use it like that without problems. I think it just needs more water added for it to stay in a more liquid state. JMO

[PyncGyncliacy]

Thanks! I'll add water to make soup. I just didn't want to be drinking fat!

I'm definitely going to be having more soup this round. I seem to loose more when I eat meat vs. chick. or fish. Maybe venison is soup?

Did I say Thanks? This forum is the greatest!

[infarrelisam]

I love my chicken broth! and I have to make some more cause by tomorrow it will all be gone.
for the last broth I got breasts with bones and skin. so got off the meat and froze it and made the broth out of the rest.
Now I have to think about how to use the chicken... (no family to feed it to, maybe I make a salad and bring it to friends or feed it to outdoor birds)
but my main question is: How many calories does a broth like that have?? Do the meat and the veggies give calories to the water?
what about beef broth: Would that also be a good alternative? anybody tried?

[ChrisGoldstein]

Great question!

I have Trader Joe's organic low sodium chicken broth and it has 15 calories per one cup. It had 70mg sodium, 1g carb and 0 g sugars, yet it has cane sugar in one of the last ingredients.

This is the first time that I made from scratch for this diet. I have the Trader Joe's as a back up!

[ssyyyrruho]

bump

[EliteFranceska]

I made my own stock this weekend using a roasting hen and water and big hunks of onions, ets. I put it in the fridge overnight and scraped the fat off. The remaining is still like jello. Am I supposed to add water to make it broth? I'm worried that if it wiggles like jello = fat. I'm loading for round two right now and want to be ready.

If it gelatinous, that means it actually has lots of yummy nutrients and gelatin and collagen - all of which will be helpful for your skin tightening from losing weight! Chicken stock made from bones (bone broth- http://www.thehealthyhomeeconomist.c...ock-that-gels/ is a great info video!) is incredibly healthy for you and is supposed to gel like that. So don't worry! Most people who make homemade bone broth actually use chicken feet in their stock too, because they are a great source of gelatin. If my stocks don't gel, I add unflavored beef gelatin to them so they will. When you heat up the stock, it will become liquid again!

And while I would love a nice cup of chicken stock daily, the few times I've made soup while on P2 (using my homemade stock), I've either stalled or gained the next day! So I only use it sparingly, to cook the chicken in or re-heat it in to stay moist.