Bone broth touts a lot of benefits. You can sip it 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.
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- 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
- Place the bones in a slow cooker and drizzle with vinegar to coat all the bones.
- Add in vegetables, herbs and salt.
- Add the water and stir to combine.
- Set the slow cooker on low and cook for 12 to 24 hours.
- When broth is finished, discard the bones, vegetables and herbs.
- Remove all solids by straining the liquid through a sieve into a glass container or 4-quart jar.
- Refrigerate the broth for at least 3 hours or overnight.
- The fat will separate, rise to the top, and form an opaque white layer.
- Once the fat has congealed, skim it off the top and discard.
- To serve, heat the broth (which will resemble gelatin) over medium-low heat, stirring occasionally.
- Pour one cup into a mug and enjoy, or use the broth in recipes calling for chicken or beef stock.
- Store all leftover broth in a sealed container in the refrigerator for up to four days or in the freezer for nine months to one year.
Nutrition information (per serving)
Serving = 1 cup
Fat: 6 g
Saturated fat: 3 g
Cholesterol: 22 mg
Fiber: 0 g
Protein: 6 g
Carbohydrate: 1 g
Sodium: 269 g
— From the book, Eat Fat, Get Thin, by Mark Hyman, MD.