Occasionally we like to add a little wine in our cooking. Sprinkling an ounce or two over a whole chicken, as we go to roast it is one we've done recently. Maybe throw an ounce into the cavity. At any rate, I eat the chicken, consume the broth, and while the flavor it adds is wonderful, I wonder, from a scientific point of view, what happens to it?

I assume, as the old kitchen tale goes, that the alcohol is cooked off. I would assume that any sugars would be still contained in the chicken and/or the broth?

I realize a couple of ounces of wine in a whole chicken that I eat a fourth of at any particular meal should not cause problems in the scheme of things. But I'm thinking more about any carbs that might be left in the broth, as I consume the broth typically on my fast days, when I'm trying to keep my eating from being insulinogenic.

Thoughts?

It seems like it is such a tiny amount of carbs for what is a huge gain in flavor. To me, it isn't even worth thinking about.

I agree with Nancy. If it concerns you, you could always make separate broth for your fasting time. Personally, I can't 'do' plain bone broth. No amount of salt makes it enjoyable.