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
- 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 4 days or in the freezer for 9 months to 1 year.
Each 1-cup serving contains:
Saturated fat 3g
From the book, Eat Fat, Get Thin, by Mark Hyman, MD.