Low Carb Flu Broth For Drinking
The Keto flu is not like a virus or bacteria that can be transmitted between people. Instead, the Keto flu is a series of symptoms that are very similar to influenza symptoms. These symptoms include low energy, brain fog, nausea, muscle aches, and tiredness. If you’re experiencing these symptoms, it means your body is lacking some of the nutrients it needs to feel energized and alert. This homemade chicken broth is a Keto immune boosting recipe that helps you in multiple ways. Drinking a cup of hot broth in the morning may be comforting to aching muscles, as they can be soothed by the anti-inflammatory ingredients. Each cup also has antioxidants, which can help you feel more alert and clear-headed.
How to Make It
Step 1
One way to make a homemade broth or stock is to collect chicken bones and carcass pieces while you make other recipes with chicken over time. You could also make this recipe with turkey bones. If you don’t have a collection of bones in your freezer, you can purchase a pre-cooked whole rotisserie chicken from a grocery store. Remove the flesh from the chicken and save it to utilize in other recipes. Weigh the carcass bones and place them in the bottom of a large soup or stockpot.
Step 2
Fill the pot with large rinsed and cut pieces of carrot, celery, whole onion, and whole garlic cloves. Next, choose a selection of fresh herbs to season the broth with. Make an herb bundle by tying them together with a piece of cooking string. The herb bundle you see here was made with a poultry blend of sage, thyme, rosemary, and bay leaf. Other herbs you may decide to include are parsley, oregano, or basil. Add the herb bundle to your soup pot.
Step 3
Pour the water into the pot. Then, place either a plate or flat object inside the pot on top of the ingredients to keep them submerged in the water. In this photo, an expandable metal steaming basket was used. Cover the pot with a lid, and heat the ingredients until the water reaches boiling. Boil the ingredients for 10 minutes before reducing the heat to a simmer.
Step 4
Continue cooking the broth at a low bubbling temperature for a minimum of 6 hours or longer. The longer you cook the broth, the more flavor will develop and the more nutrients you’ll extract from the ingredients. Use tongs to discard the chicken bones, vegetables, and herb bundle. Strain the broth before adding salt and any other seasonings to your taste. You can store leftover broth in your refrigerator and microwave a cup whenever you want some.
Ingredients
- Chicken bones for soup (to be discarded)
12 oz
- Carrots, raw
4 oz
- Celery
4 oz
- Yellow onion
1.5 oz
- Garlic
4 clove
- Water
6 cup
- Salt
0.5 tsp