How do I calculate the macro’s (and micro’s) of home-mde bone broth?
I have been making home-made bone broth from the carcass (and most of the skin) of a standard (29 oz) store-bought rotisserie chicken.
I soak it in vinegar-water for an hour and then simmer it in a crock-pot for 12 hours.
Then I stain out the bits while still hot (so that the fat and gelatin come through the sieve into my storage containers).
This yields about 4 qts of savory broth with a layer of visible fat at the top and gelatin at the bottom of the containers after refrigeration.
I tried to look for a commercial bone broth that might be comparable, to use tgat as a proxy for my own “home-brew” in my food diary.
But they all seem to be very low on fat, which does not appear to be the case for mine.
Is there some generally-recognized “create a food” item that others have found to be fairly accurate for home-made bone broth?
Thanks for any guidance.