Recipe: Slow Cooker Bone Broth

Use beef, venison or poultry bones
Bone stock in a cup with a spoon

By: Mark Hyman, MD

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You can sip bone broth by the mugful, as a warm, savory and very nutrient-dense drink. Or you can use this immune-supportive broth to replace chicken or beef broth in your cooking.

Make it at home in a slow cooker over 12 to 24 hours. Then, you can batch and freeze portions for future uses.


4 pounds soup bones from beef, lamb, bison, venison, chicken, turkey or duck (ask your local butcher for organic or grass-fed)
2 tablespoons apple cider vinegar
2 carrots, roughly chopped
1 medium onion, chopped
2 garlic cloves, smashed
2 bay leaves
1 bunch parsley
1 tablespoon sea salt
2 quarts filtered water

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  1. Place the bones in a slow cooker and drizzle with vinegar to coat all the bones.
  2. Add in vegetables, herbs and salt.
  3. Add the water and stir to combine.
  4. Set the slow cooker on low and cook for 12 to 24 hours.
  5. When broth is finished, discard the bones, vegetables and herbs.
  6. Remove all solids by straining the liquid through a sieve into a glass container or 4-quart jar.
  7. Refrigerate the broth for at least 3 hours or overnight.
  8. The fat will separate, rise to the top, and form an opaque white layer.
  9. Once the fat has congealed, skim it off the top and discard.
  10. To serve, heat the broth (which will resemble gelatin) over medium-low heat, stirring occasionally.
  11. Pour one cup into a mug and enjoy, or use the broth in recipes calling for chicken or beef stock.
  12. Store all leftover broth in a sealed container in the refrigerator for up to 4 days or in the freezer for 9 months to 1 year.

Nutrition information

Each 1-cup serving contains:

Calories 72
Fat 6g
Saturated fat 3g
Cholesterol 22mg
Fiber 0g
Protein 6g
Carbohydrate 1g
Sodium 269g

From the book, Eat Fat, Get Thin, by Mark Hyman, MD.

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