Carnivore Bone Broth: The Ultimate Healing Elixir (Just 3 Simple Ingredients!) 🦴🥩🍖

Ever wondered if something so simple could be so powerful? Let me tell you, carnivore bone broth isn’t just another health trend—it’s liquid gold that’s been nourishing humans for centuries. After 30+ years in the health and fitness world, I’ve seen countless nutrition fads come and go, but traditional bone broth stands the test of time. The beauty lies in its simplicity: just bones, water, and salt. No vegetable scraps, no fancy herbs, no nonsense—just pure, unadulterated nutrient-dense goodness that’s perfect for the most restrictive healing protocols.

This ancestral superfood has become my morning ritual, replacing my former coffee habit with something far more nourishing. Trust me, you won’t miss those veggies or spices one bit!

#carnivorebroth #bonebroth #carnivorediet #healingfoods #guthealth #nutrientdense #collagen #jointhealth #immunesupport #antiinflammatory

Suitable for: Carnivore diet, Lion diet, Keto, Paleo, Low-carb, Gluten-free, Dairy-free

Course suitability: Breakfast, snack, or healing elixir any time of day

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Quick Stats

• Prep Time: 10 minutes
• Cook Time: 2-3 hours (Instant Pot) or 24-48 hours (slow cooker)
• Total Time: 3 hours to 2 days (depending on method)
• Servings: Approximately 8-10 cups
• Calories: 35-50 calories per cup (without fat layer)
• Macros: Mostly protein with trace minerals
• Difficulty: Super easy (seriously, if you can boil water, you can make this)

Equipment You’ll Need For Liquid Gold

• Instant Pot (my preferred method—reduces cooking time and creates lower-histamine broth)
• OR Slow cooker/Crock-Pot (traditional method—takes longer but still fantastic)
• Baking sheet (for roasting the bones)
• Large strainer (to filter out the big stuff)
• Fine mesh strainer or funnel with built-in strainer (for that crystal-clear finish)
• Storage containers (mason jars work brilliantly)
• Wooden spoon (for removing the fat layer)

Don’t panic if you don’t have an Instant Pot—I survived decades without one! A regular stock pot works fine, though you’ll need to simmer it longer. The funnel with built-in strainer is a game-changer, but a regular fine mesh strainer does the trick too.

Ingredients: The Holy Trinity of Carnivore Broth 🦴

The Basics

• 4 pounds beef bones (marrow bones, knuckle bones, or joint bones work best)
• 8-10 cups filtered water
• 1-2 tablespoons Redmond Real Salt (or high-quality sea salt of choice)

That’s it. No, really—that’s ALL you need. When I first switched to carnivore after years of complicated “healthy” cooking, I couldn’t believe something so simple could taste so good. But nature knows best, doesn’t she?

Optional Add-ins (Still Carnivore-Friendly)

• 1-2 tablespoons apple cider vinegar (if you tolerate it—helps extract minerals)
• A few tablespoons of fish sauce (for an umami boost if you’re not strict lion diet)
• 1-2 pounds of meaty bones (adds richness and more protein)

I’ve experimented with all sorts of additions over the years, but honestly? The basic three-ingredient version remains my gold standard. Sometimes simpler really is better.

Step-by-Step Instructions: The Foolproof Method

1. Roast Those Bones (Optional But Worth It!)

1. Preheat your oven to 375°F (190°C). This initial step makes a HUGE difference in flavor. I learned this the hard way after making flat-tasting broth for months before discovering the roasting trick.
2. Arrange bones on a baking sheet in a single layer. Don’t overcrowd them—they need space to brown evenly.
3. Roast for 30-40 minutes until they develop a golden color. You’ll notice they start to caramelize and smell absolutely heavenly. That’s the flavor developing, my friends!
4. Remove from oven and let cool slightly. Look at that gorgeous color—that’s going to translate directly into a richer, more satisfying broth.

2. Cook Your Broth (Instant Pot Method)

1. Transfer the roasted bones to your Instant Pot. I remember the first time I used an Instant Pot for broth—cut my cooking time by 90% and I was hooked!
2. Add salt directly to the pot. The Redmond Real Salt I recommend contains dozens of trace minerals that will complement the minerals from the bones.
3. Pour in filtered water until the bones are covered, about 8-10 cups for 4 pounds of bones. Don’t overfill—respect the max fill line on your Instant Pot.
4. Seal the lid and ensure the vent is closed. This is crucial—I once forgot and ended up with a sad, barely-reduced broth that lacked flavor.
5. Set to pressure cook on high for 2-3 hours. If you’re sensitive to histamines like I am, stick to 2 hours. For maximum nutrient extraction, go for 3.
6. Allow for natural release for 15 minutes, then carefully use quick release. Stand back when venting—that steam is hot enough to scald!

3. Cook Your Broth (Slow Cooker Method)

1. Place roasted bones in your slow cooker with salt and water as above.
2. Set to low and cook for 24-48 hours. Yes, it’s a long time, but the longer it cooks, the more nutrients you extract. During winter in my small farming community growing up, we’d keep the pot going for days, adding water as needed.
3. Check occasionally to make sure water level remains above the bones.

4. Strain Your Liquid Gold

1. Let the broth cool slightly before straining. Hot broth is a burn hazard, and I’ve got the scars to prove it!
2. First straining: Pour through a regular strainer into a large bowl to remove the large bone pieces and particles. Having a helper makes this process much easier—it’s a two-person job in my kitchen.
3. Second straining: Use a fine mesh strainer or funnel with built-in strainer to catch the smaller particles as you transfer to storage containers. This extra step is worth it for that beautiful, clear broth.
4. Let cool to room temperature before refrigerating. IMPORTANT: Don’t forget about it! Set a timer if you need to. I once left a batch out overnight and had to bin the lot—heartbreaking!

5. Remove the Fat Layer (Optional)

1. Refrigerate overnight. The broth will gel (if it doesn’t, don’t worry—it’s still nutritious) and the fat will rise to the top, forming a solid white layer.
2. Skim off the fat with a wooden spoon. If your jar has a narrow neck, sometimes you can remove this in one satisfying piece!
3. Save the fat (tallow) for cooking if desired. It’s brilliant for frying eggs or searing steaks—waste not, want not, as we used to say on the farm.

Batch Cooking Tips: Work Smarter, Not Harder

Listen, if you’re going to go through the effort of making bone broth, make it worth your while! I typically make a triple batch and freeze portions for later use.

• Scale up intelligently: Rather than making multiple small batches, use a larger vessel and more bones at once. The prep work is the same whether you’re making 2 cups or 2 gallons.
• Freeze in usable portions: I freeze broth in both cup-sized portions (for drinking) and ice cube trays (for adding to recipes). Once frozen, transfer the cubes to a freezer bag.
• Label everything: Include the date and type of bones used. Nothing worse than mystery freezer items, am I right?
• Consider a dedicated broth-making day: I make mine every second Sunday while catching up on podcasts. It’s become a relaxing ritual rather than a chore.

Serving & Presentation: More Than Just A Cup Of Broth 🍵

Plating Suggestions

• Morning elixir: Serve hot in a white ceramic mug with a pinch of additional salt or electrolyte drops. The contrast of the golden broth against white ceramic is Instagram-worthy, if you’re into that sort of thing.
• Functional meal: Pour into a soup bowl and add shredded meat, a raw egg yolk (which will gently cook in the hot broth), or some crispy Carnivore Cheese Balls on the side.
• Healing tonic: For those tough days when your digestion needs a rest, serve in a thermos and sip throughout the day. I’ve gotten through many a health challenge this way.

Complementary Recipes

This broth works beautifully as a base for:

• Carnivore Egg Drop Soup
• Carnivore Chicken Soup
• Carnivore Potato-Style Soup

Flavor Enhancers

While the basic recipe is perfect for strict carnivore, if you’re more flexible, consider these finishing touches:

• A dash of fish sauce
• A sprinkle of electrolyte powder
• A tiny splash of apple cider vinegar if tolerated

How To Store Your Liquid Gold 🏆

Container Recommendations

• Glass mason jars are my go-to for refrigerator storage. Leave an inch of space at the top as the liquid expands when frozen.
• Silicone freezer molds work brilliantly for portion control. I use 1/2 cup molds so I can defrost exactly what I need.
• Avoid plastic containers if possible—they can leach chemicals, especially with hot liquids.

Storage Timeline

• Refrigerator: 5-7 days (though I find the flavor is best within the first 3-4 days)
• Freezer: Up to 6 months (technically longer, but I find the flavor starts to diminish)

Reheating Protocol

• Stovetop: Gentle heat until just simmering. Don’t boil vigorously or you’ll damage some of the more delicate proteins.
• Microwave: If you must, use 70% power and heat in 30-second intervals, stirring between each. I’m not a fan of microwaves personally, but I understand the convenience factor.

On-the-go Options

A quality thermos will keep your broth hot for 4-6 hours. I fill mine before early morning hikes or long workdays when I know good food options will be limited.

Benefits: Why Carnivore Bone Broth Is Liquid Gold For Your Health

After decades in the health and fitness world, I’ve seen few foods that pack as much nutritional punch as properly prepared bone broth. Here’s why this simple elixir deserves a place in your healing protocol:

• Rich in glycine and proline: These amino acids support detoxification and gut lining repair—something many of us desperately need after years on the SAD diet.
• Contains glucosamine and chondroitin: Natural compounds that support joint health. As someone with decades of weightlifting behind me, I notice a significant difference in my joints when I regularly consume broth.
• Highly bioavailable minerals: The slow cooking process extracts calcium, magnesium, phosphorus, and other minerals in forms your body can actually use.
• Supports digestive healing: The gelatin soothes the digestive tract—I’ve seen clients with severe gut issues tolerate bone broth when they couldn’t handle any other food.
• Excellent for fasting transitions: When moving into or out of a fast, broth provides nourishment without overtaxing the digestive system.

The carnivore diet itself offers profound benefits for many people with autoimmune conditions, digestive disorders, and inflammatory issues. By eliminating potential plant toxins and focusing on highly bioavailable animal nutrients, many find relief from chronic symptoms that have plagued them for years.

I’ve personally guided hundreds of clients through carnivore protocols, and bone broth is often the “secret weapon” that helps them succeed where other approaches have failed.

Common Mistakes to Avoid: Learn From My Decades of Trial and Error 🧠

Temperature Management

• Not roasting the bones: Skipping this step gives you a flat, uninteresting broth. Those 30-40 minutes in the oven make all the difference!
• Boiling too vigorously: A gentle simmer extracts nutrients without destroying the more delicate compounds. Aggressive boiling creates cloudy broth with an off-taste.
• Forgetting about cooling time: Never put hot broth directly into the refrigerator! It raises the internal temperature of your fridge, potentially compromising other foods.

Ingredient Issues

• Using only one type of bone: The best broths combine marrow bones (for flavor and fat) with joint bones (for collagen). Variety is your friend here.
• Starting with poor quality bones: The quality of your broth will never exceed the quality of your ingredients. I source from local farms where I can verify the animals were properly raised.
• Over-salting initially: You can always add salt when serving, but you can’t take it out once it’s in. Start conservative.

Storage Snafus

• Leaving it out too long: Bone broth is a perfect medium for bacterial growth at room temperature. Don’t forget about it after cooking! Set timers if needed.
• Not leaving expansion room when freezing: I learned this lesson the hard way with several cracked mason jars. Leave at least an inch of headspace.
• Keeping it too long: Even in the freezer, broth eventually degrades. Use within 6 months for optimal quality.

Alternatives & Substitutions: Making It Work For Your Needs

Bone Options

• Beef bones: My personal favorite for their rich flavor and wide availability
• Lamb bones: More intense flavor, excellent for colder months
• Chicken carcasses: Lighter flavor, faster cooking time
• Fish bones: Very delicate, mineral-rich, but requires careful preparation to avoid fishiness

Special Circumstances

• Histamine sensitivity: Use pressure cooker method, cook for minimum time (2 hours), cool quickly, and freeze immediately in small portions.
• Autoimmune protocol: Make sure to source bones from 100% grass-fed animals to minimize exposure to inflammatory fats.
• Tight budget: Ask your local butcher for soup bones—they’re often inexpensive or even free. Chicken feet are also incredibly cheap and produce gelatin-rich broth.
• Limited time: Use the pressure cooker method and make larger batches less frequently. Quality broth in 3 hours is achievable!

FAQ: What Everyone Wants to Know About Carnivore Bone Broth

Q: How do I know if my bone broth is good quality?

A: Good broth should gel when refrigerated (like meat Jell-O), have a clear amber color, and taste rich and satisfying—not watery or overly greasy.

Q: My broth didn’t gel. Did I do something wrong?

A: Not necessarily! Gelling depends on the collagen content of your bones. Try adding more joint bones, chicken feet, or cooking a bit longer next time. Even non-gelled broth is nutritious.

Q: Can I use a regular pot on the stove instead of an Instant Pot or slow cooker?

A: Absolutely! Simmer on low for 12-24 hours, checking occasionally to maintain water level. Just be sure your stove is safe to leave on for extended periods.

Q: How much broth should I drink daily?

A: Start with one cup daily and see how your body responds. I typically consume 1-2 cups daily, but some of my clients thrive on 3-4 cups, especially during healing phases.

Q: Is it normal for the fat layer to be so thick?

A: Yes, especially with marrow bones. You can remove most of it or leave some for flavor and satiety, depending on your fat tolerance and caloric needs.

Q: Can I reuse bones for another batch?

A: Yes! Second and even third batches from the same bones are possible, though each will be progressively lighter in color and flavor. I often make a “remouillage” (second extraction) with used bones plus a few fresh ones.

Final Thoughts: The Ancient Wisdom in a Modern Cup

There’s something profoundly satisfying about creating healing nourishment from ingredients most people discard. In our world of ultra-processed convenience foods, taking the time to simmer bones might seem old-fashioned… but that’s precisely the point.

This simple practice connects us to our ancestors who intuitively understood the value of using every part of the animal. It reminds us that real nutrition doesn’t come in flashy packaging or require exotic ingredients.

After more than three decades in the health field, I’ve come to appreciate that the most powerful healing foods are often the simplest. Bone broth exemplifies this principle perfectly—just three ingredients yielding a symphony of essential nutrients that support everything from gut health to skin elasticity.

Whether you’re following a strict carnivore protocol for autoimmune issues or simply looking to incorporate more traditional foods into your diet, this broth deserves a place in your healing journey. As I often tell my clients: start with the foundations. Master the basics. The fancy stuff can come later (or not at all). 🦴🍵🥩

Next Recipes To Try

• Carnivore Egg Drop Soup – Uses this bone broth as a base for a quick, protein-rich meal
• Carnivore Beef Stew – A hearty meal that builds on your broth-making skills
• Carnivore Gravy – Perfect for using that tallow you skimmed off the top
• Carnivore Oxtail Soup – A rich, gelatinous variation that’s incredibly satisfying

carnivore bone broth

Yield: 8-10 cups

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 2 hours 40 minutes

Total Time: 3 hours 10 minutes

A simple, nutrient-dense bone broth made with just 3 ingredients that's perfect for the carnivore diet. This healing elixir is rich in minerals, collagen, and amino acids that support gut health, joint function, and overall wellness.

5.0 Stars (1 Review)

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Ingredients

• 4 pounds beef bones (marrow, knuckle, or joint bones)
• 8-10 cups filtered water
• 1-2 tablespoons Redmond Real Salt (or high-quality sea salt)

Instructions

1. Preheat oven to 375°F (190°C).
2. Arrange bones on a baking sheet in a single layer.
3. Roast for 30-40 minutes until golden brown.
4. Transfer bones to Instant Pot or slow cooker.
5. Add salt and water until bones are covered.
6. For Instant Pot: Seal lid, cook on high pressure for 2-3 hours, natural release for 15 minutes, then quick release.
7. For slow cooker: Cook on low for 24-48 hours.
8. Strain broth through a regular strainer, then again through a fine mesh strainer.
9. Cool to room temperature before refrigerating.
10. Refrigerate overnight to allow fat to solidify on top.
11. Skim off fat layer with a wooden spoon and save for cooking if desired.
12. Store in refrigerator for 5-7 days or freeze for up to 6 months.

Notes

The broth should gel when refrigerated, indicating a good extraction of collagen. If you're histamine sensitive, use the pressure cooker method and freeze immediately in small portions.

Nutrition Information

Yield 8-10 Serving Size 1 cup
Amount Per Serving Calories 45Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 350mgCarbohydrates 0gFiber 0gSugar 0gProtein 5g