Slow-cooked bone broth - 3 ways!

Slow-cooked bone broth – 3 ways!

Super simple to make and perfect on keto. Your choice! Prepare by 1) Instant Pot/pressure cooker 2) Slow cooker or 3) Stovetop. Bone broth is your best friend during intermittent fasting... or anytime. Homemade, soothing, and rich in nutrients. We can almost smell the wholesome aroma of bone broth. "Bone Appetit!"

Slow-cooked bone broth – 3 ways!

Super simple to make and perfect on keto. Your choice! Prepare by 1) Instant Pot/pressure cooker 2) Slow cooker or 3) Stovetop. Bone broth is your best friend during intermittent fasting... or anytime. Homemade, soothing, and rich in nutrients. We can almost smell the wholesome aroma of bone broth. "Bone Appetit!"
USMetric
4 servingservings

Ingredients

  • 5 lbs 2.3 kg beef bone, or lamb, or a combination of the twobeef bones, or lamb, or a combination of the two
  • 3 tbsp 3 tbsp coconut oil
  • 1 1 yellow onion, roughly choppedyellow onions, roughly chopped (optional)
  • carrot roughly choppedcarrots roughly chopped (optional)
  • 1 1 whole garlic unpeeled & slightly crushedwhole garlics unpeeled & slightly crushed (optional)
  • 1 tbsp 1 tbsp salt
  • 1 tsp 1 tsp black peppercornblack peppercorns
  • fresh thyme or fresh parsley
  • 1 tbsp 1 tbsp vinegar
  • water

Instructions

Instructions are for 4 servings. Please modify as needed.

Roasting the bones

  1. Preheat the oven to 450°F (225°C).
  2. Place bones in a baking dish with sides. Brush the bones with melted coconut oil, coating thoroughly.
  3. Roast until the bones are properly browned. This will take about 1-1.5 hours; turn once, about half way through. Add a cup or two of water towards the end to prevent the juices and flavors accumulating in the dish from burning.

Instant Pot/pressure cooking

  1. Roast the bones following step 1-3.
  2. Place the bones, herbs, vegetables (if using) and apple cider vinegar into the Instant Pot. Completely cover the ingredients with cold water, leaving some space below the “MAX fill” line.
  3. Place and lock the lid on the Instant Pot. Move the lid’s steam release handle to the “Sealing” position.
  4. On the control panel, select the “Manual” setting/high pressure, and adjust the cook time to 120 minutes. It can take anywhere from 10 to 40 minutes, within the 120-minute cook-time, to preheat the pot to full pressure.
  5. When the cook time is up, let the pressure release naturally (approx. 10-15 minutes), until the float valve drops down. Prior to removing the lid, move the vent handle to the “venting” position, to release any extra pressure.
  6. Strain the broth over a bowl using a mesh strainer, or cheesecloth. The broth is done when it’s deep brown in color and deeply flavorful. Season the broth with salt and pepper, to taste. Cool broth to room temperature and then transfer to airtight container(s).

Slow cooker

  1. Roast the bones following step 1-3.
  2. Place the bones, herbs, vegetables (if using), and vinegar into the slow cooker. Fill the slow cooker with water, completely covering the ingredients. Set the temperature to low, and cook for 12-18 hours. The broth is done when it’s deep brown in color and deeply flavorful. Season with salt and pepper, to taste.
  3. Strain the broth into a bowl using a mesh strainer or cheesecloth. Cool broth to room temperature and then transfer to airtight container(s).

    Stovetop

  1. Roast the bones following step 1-3.
  2. Transfer the bones, herbs, vegetables (if using) and apple cider vinegar into a big pot. Add water to cover the ingredients by a few inches. Boil for 10-15 minutes. Lower the heat and let simmer for 8-24 hours. The broth is done when it’s deep brown in color and flavorful. Season with salt and pepper, to taste.
  3. Strain the broth into a bowl using a mesh strainer or cheesecloth. Cool broth to room temperature and then transfer to airtight container(s).

Tips

It is normal for a layer of oil/fat to appear on the top. Once cooled, it will become solid and jelly-like, and when heated, it will melt again.

The broth will last for up to five days in the fridge and for about three months in the freezer. Freeze broth in Ice cube trays, silicone cupcake trays or freezer zip lock bags. Refrigerate in air-tight containers such as Mason jars.

When using the Stovetop method, a great alternative to using a large pot, is to use a large spaghetti pot with strainer. Then you can just remove the contents when finished simmering!

Ps. This recipe was updated and improved March 17th, 2020.

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55 comments

  1. Nate
    As a T1D, I'm concerned about the sugar content of the bone broth. With several onions and carrots, do you know how much of the sugar goes into the broth? Have you tested the glucose content of the broth? Thanks.
  2. Barbara
    Hi Nate. I don't know the answer to your specific question but I make bone broth often and I don't put any veggies in it at all. The flavour comes from the bone and meat/fat anyway. I think it's a personal choice and what people will tolerate. So many of us are afraid that we won't get the benefit of 'vitamins and minerals' if we leave out the veggies. In my way of thinking we need the minerals from the bones, and the collagen etc. and can eat veggies in a different way. So don't be afraid of leaving out everything but the bones. I use a combination of marrow bones and chicken backs (which are very cheap). Beef bones alone don't have a very much flavour unless you put some actual meat in with the bones - that's why this recipe suggested adding all the veggies - it's for their flavour - but if you use the chicken bones along with the marrow there is plenty of flavour. Don't salt the water at the beginning. Wait until you use the broth, then salt. Hope this is useful.
  3. Janice
    Can some one please comment whether it is necessary to roast the ingredients first before simmering for hours? This is probably to increase flavor, I'm assuming? Seems like a lot of work.
    Has anyone tried using a crockpot? That seems like an easier way of cooking something for a long time. Also, it seems to make such a small amount--4 servings--after all that work and time? Has anyone played around with the recipe to increase yield?
    Reply: #4
  4. Luke
    I too would like to know about the roasting of the bones? I just made some without the roasting. Next time I will roast the bone / veggies and compare.

    I also used about 4 litres of water to 3 - 4kg of beef bone with the marrow in it (cut in half). Put it in a crock pot with 2 carrots and an onion quartered. As this is the first time making it I think it tastes ok and should be enough yield to see me through the week if I drink 2 cups a day.

    Reply: #5
  5. Nicole
    The roasting is not necessary, it's really just to enhance the flavour. When I make my bone broth I use raw chicken carcasses (about 3 carcasses, 1.5kg) and roast them just on a baking tray for about half an hour. Then I dump them into the slow cooker, add all my veg and flavourings and cover with water. The water does reduce heaps but in the end I got maybe close to 2 litres out of it which I portioned and froze in individual containers. Since then I've been saving and freezing the bones left over from roast chicken dinners so I don't have to bother doing any further roasting beforehand when I make broth and it saves money on buying bones from the butcher.
  6. MARJA
    How much bone broth you can consume per day during longer fasts, like 7 - 10 fasts? I drink aprox 2 glasses. Thank you
  7. Marie
    Great recipe! I drink bone broth for it's health benefits. Right now I like Au Bon Broth's organic broth. It's so flavorful and nutritious. You might wanna try it if you don't have time to cook.
  8. RLR
    Hello everyone, I just made my first batch of bone broth yesterday and today I put it through a fine large sieve. (I roasted the beef bones for 30 minutes and added the veggies). It looks like I have about 8 cups of broth with a lot of fat sitting on top. Does anyone know if I should cool it first in the fridge and remove most of the fat on top before drinking it? I didn't buy bones from grass-fed beef and wonder if its okay to keep all the fat? I've read that toxins are also stored in the fat, is that true?
    I would appreciate any advice, as I would like to add the broth to my fasting regimen. Thank you!
  9. Karen
    I wouldn't skim the fat. Not only does fat from grass fed beef contain CLA (conjugated linoleic acid) but it will also contain collagen from the bones; both very, very good for you!
  10. Karen
    Sorry - I missed that your beef wasn't grass fed. If you skim the fat, you'll lose the collagen. Next time you may want to use grass fed beef bones. Yes toxins are stored in fat including humans which is a part (not all) of our obesity epidemic.
  11. shirley beyea
    Hi Karen I also did not buy grass fed bones so are you saying this time around it's ok to leave the fat or because I didn't it the grass feed I should slim the fat.
  12. 1 comment removed
  13. Brittany
    How many Calories does this recipe have? I looked up online and it said that there is typically 69 calories in homemade beef bone broth.

    Is it the same for this recipe and is it really okay to eat calories while fasting or will that stop the non-hungry effect?

  14. Jennifer
    I have the same question about calories and fasting. Lots of fat on top of my broth. Is that ok on a fasting day? Thanks
    Reply: #15
  15. Peter Biörck Team Diet Doctor
    The idea with fasting is to avoid eating/drinking everything with calories. With that said, you will normally have good effects by your "fasting" even if you consume 100-200 calories from fat per day.

    I have the same question about calories and fasting. Lots of fat on top of my broth. Is that ok on a fasting day? Thanks

  16. Tracy
    It's difficult to find grass-fed beef bones. Is there a concern about heavy metal lead content (or anything else) in bone broth with regular beef marrow bones? I cooked in the crock pot for 48 hours, and added 2 tbsp apple cider vinegar.
    Reply: #19
  17. Beulah
    If you click the little green circle on the recipe, the macros and calories will appear.
  18. Anna
    I haven't made my own bone broth yet because I just can't leave something on the stove cooking unattended for 24 hours, I would be to worried. Even if I let the crockpot run longer than 12 hours I've gotten burns on the side of the crockpot. I note it says 8-24 hours -- does anyone here just cook for the 8 hours, and if so does that still turn out OK?
  19. Susie
    Tracy, I have the same question. I have read that bones sequester lead, which can leach from the bones. Does anyone at diet doctor know the answer, please?
    Reply: #20
  20. Kristin Parker Team Diet Doctor
    I have not seen that claim on reputable websites, mostly on pro-vegan sites.
  21. W
    It's not clear to me if you should skim the fat for fasting purposes. Should you? There can be a lot and it seems to me this could add a lot of calories essentially breaking your fast (granted the fat doesn't stop ketosis). Would it be best to skim the fat and use/consume when not fasting?
  22. James Brown
    Sounds like the recipe for a classic
    Demi-glacé used in French cooking to me. Yes it’s delicious, usually used as a sauce in high end sauté dishes.
  23. Chantal
    I use any chicken bones I have. We save them all from rotisserie chicken, chicken thighs, drumsticks, just put it all in a bag in the freezer. When I have enough I roast them in the oven with olive oil. Dump it all in the crockpot with water, peppercorns, salt and fresh herbs. Simmer in crockpot for about a day. Strain and done. It's easy, tasty and frugal.
  24. Gayle
    not sure what I did wrong all the veggies and the herbs all went black and burnt after half an hour i had to take them all out before i put it into simmer .
    Reply: #25
  25. Lisa
    I had that happen also. I now roast the bones only. If I put veggies in I add to the water pot.
  26. Deborah
    Do you need to put in the apple cider vinegar? Ugh. I'm sure it will taste better without. Also do we need to skim the fat or no? What's the consensus?
    Reply: #27
  27. Kristin Parker Team Diet Doctor

    Do you need to put in the apple cider vinegar? Ugh. I'm sure it will taste better without. Also do we need to skim the fat or no? What's the consensus?

    The apple cider vinegar helps to pull minerals from the bones, you can't taste it in the final broth. It's personal preference on skimming the fat, but most choose to leave it as a good source of healthy fats.

  28. Katryna
    Does anyone know how to get the nutritional value on this recipe. Ie the protein and fat value for one serving?
    Reply: #29
  29. Kristin Parker Team Diet Doctor

    Does anyone know how to get the nutritional value on this recipe. Ie the protein and fat value for one serving?

    Fat and protein will vary a great deal based on how much fat/marrow is in your bones and how much meat is left on them.

  30. Tammy
    How many liters of water do I add when putting it to boil?
    Reply: #31
  31. Kristin Parker Team Diet Doctor

    How many liters of water do I add when putting it to boil?

    Per step 4, you want enough water to cover the bones.

  32. Gary
    If you're not concentrating for freezing, how much does 1 serving yield?
    Reply: #33
  33. Kristin Parker Team Diet Doctor

    If you're not concentrating for freezing, how much does 1 serving yield?

    That will vary based on how much your batch reduced while cooking.

  34. Suzanne
    I was just wondering if there are any recipes I can do with the ham bone that I have left from Easter?
    Reply: #35
  35. Kristin Parker Team Diet Doctor

    I was just wondering if there are any recipes I can do with the ham bone that I have left from Easter?

    If it doesn't have any meat left on it, this bone broth is your best option.

  36. Marcin
    Do you cover the pot?
    Reply: #37
  37. Kristin Parker Team Diet Doctor

    Do you cover the pot?

    Yes, the pot needs to be covered or all of the water will evaporate.

  38. 1 comment removed
  39. Allison Morrison
    Can we use ham bones for bone broth? Are there any bones we shouldn't use? Thanks Allison
    Reply: #42
  40. Penny
    Is store bought bone broth ok on keto, as long as it has zero carbs?
    Reply: #41
  41. Kristin Parker Team Diet Doctor

    Is store bought bone broth ok on keto, as long as it has zero carbs?

    Watch out for added sugars, starches and msg!

  42. Kristin Parker Team Diet Doctor

    Can we use ham bones for bone broth? Are there any bones we shouldn't use? Thanks Allison

    You can use any mix of bones you prefer.

  43. Silvia
    Hi, Do we HAVE to add cider vinegar??
    Reply: #44
  44. Kristin Parker Team Diet Doctor

    Hi, Do we HAVE to add cider vinegar??

    It's not required but it helps pull vitamins and minerals from the bones.

  45. Claudine
    I’ve tried this recipe and covering the bones etc in tomato concentrate and putting them in the oven burns the whole lot.
  46. Allison Morrison
    I had my first bone broth today. Roasted the marrow bones, added salt and pepper. Amazing help fasting. It was very bland but will add some herbs and green veg next time. Thanks for all of your help and comments!
  47. Wendy
    One thing I try and do when I make a bone broth, is to do a slow cooked meat dish in the oven at the same time to save on energy consumption - after roasting the bones at a higher temp oven and getting the stock simmering on the stove top, I put into the oven for the 8 or so hours that the meat cooks for.
  48. Steph
    "350 ml water, plus extra for boiling"... So how much water is needed? Is 350ml really enough?
    Reply: #49
  49. Kristin Parker Team Diet Doctor

    "350 ml water, plus extra for boiling"... So how much water is needed? Is 350ml really enough?

    That is going to vary, depending on how vigorously you boil the broth and how much evaporates. If the water level drops too much just add more back in.

  50. Deborah Marie
    I slowcook a delicious, healthy bone broth for two days using a crockpot slow cooker. I combine the following:
    -Yes a combination of roasted grass feed/organic meat bones: beef bone, ham bone, chicken: legs, backs or wings, and a fish bone ( spine)
    -1/2 small onion, 2 celery stalks, 2 garlic cloves, all roasted
    -1tsp, sea salt, 2 bay leaves, 1tsp additional herbs & spices
    -1/2 cup Coconut vinegar
    -water to cover all ingredients
    After straining I keep a jar on hand in fridge and freeze the remaining for future use.
  51. patkinson87
    The ingredients listed does not mention how much vinegar or tomato sauce to use. Based on previous comments, I should use apple cider vinegar, but how much? Also, how much tomato sauce and is canned tomato sauce ok? Should the onion, carrots, celery be left whole or chopped or just cut in halves or quarters?
  52. Aileen Bautista
    How much apple cider vinegar and tomato sauce?
  53. ch1959uk
    For those wondering how much cider apple vinegar to use well just a really good splash. it does not taste in the finished product. Also you can use any bones ( grass fed are obviously better ). You do not need to roast the veg just put it in the saucepan with the roasted or raw bones. As for water, cover everything by about 2 inches or so. Put a lid on, bring to boil and then turn down to a mere simmer and continue cooking from 6 -24 hrs, if you are using any mixture that includes beef bones go for a long simmer 12 hours plus. If you are worried about evaporation just top up with cold water and carry on.
    Finally, in my recipe i put 2 bay leaves and 5 black peppercorns and a couple of celery sticks. I never put tomato paste or carrots in mine because it is fine without them. I also do mine in a pressure cooker on high for 3 hours then low for 6 hours.
    hope this helps .
  54. Lianne
    The ingredients list does not specify either vinegar or tomato sauce - can this please be rectified? I have no idea of quantity or type.
    Thanks
    Reply: #56
  55. 1 comment removed
  56. Kerry Merritt

    The ingredients list does not specify either vinegar or tomato sauce - can this please be rectified? I have no idea of quantity or type.
    Thanks

    Thanks for bringing this to our attention. For the time being, we've removed the tomato sauce and added the vinegar amount to the ingredients list.

  57. miriamdabrowa
    Is it necessary to remove the fat after cooking? I read different opinions.
    Reply: #58
  58. Kristin Parker Team Diet Doctor

    Is it necessary to remove the fat after cooking? I read different opinions.

    No, it is not necessary to remove the fat.

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