Bone broth

Bone broth

Homemade, soothing, and rich in nutrients... mmm... We can almost smell the wholesome aroma of bone broth simmering on the stove. Super simple to make. Wonderful during a fast... or anytime. “Bone” appetit!

Bone broth

Homemade, soothing, and rich in nutrients... mmm... We can almost smell the wholesome aroma of bone broth simmering on the stove. Super simple to make. Wonderful during a fast... or anytime. “Bone” appetit!
4 servingservings


  • 5 lbs 2.3 kg beef bonebeef bones or lamb bone, or a combination of the twolamb bones, or a combination of the two
  • 2 2 yellow onionyellow onions (optional)
  • 2 2 carrotcarrots or parsnipparsnips or celery root (optional)
  • 1 1 whole garlicwhole garlics (optional)
  • 2 tbsp 2 tbsp olive oil
  • 2 tbsp 2 tbsp tomato paste (optional)
  • salt and pepper
  • fresh thyme or fresh parsley or fresh rosemary (optional)
  • 1½ cups 350 ml water, plus extra for boiling
  • 2 tbsp 2 tbsp cider vinegar


Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 450°F (225°C).
  2. Place bones and optional vegetables in a baking dish with sides. You don't have to peel the garlic cloves, just crush them a little. Pour olive oil over and add spices. Add tomato paste and mix to coat the bones and the vegetables.
  3. Roast until the bones and the vegetables 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.
  4. Empty the contents of the baking sheet into a big pot. Add water to cover the contents by a few inches and add the vinegar. Boil for 10–15 minutes. Lower the heat and let simmer for many hours, anything from 8-24 hours will work fine. The broth is done when it's deep brown in color and deeply flavorful.
  5. Now it's time to remove the bones and vegetables (use a strainer).
  6. Simmer to reduce the bone broth to 75–25 percent, depending on whether you want it ready to drink, or ready to freeze in concentrated small cubes. Add salt and pepper to taste.
  7. Cool the broth to room temperature and refrigerate. The broth may become solid and jelly-like once cooled. This is perfectly normal. It will melt again when heated. The broth will last for up to five days in the fridge and for about three months in the freezer.


We recommend using a large spaghetti pot with a strainer, and then you can just remove the contents when finished simmering. After the reduction, you may run the broth through a sieve to remove smaller pieces.

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  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.

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