📝 About This Recipe
This deeply restorative elixir is the cornerstone of a healthy keto lifestyle, boasting a rich, gelatinous texture and a complex savory profile. By roasting grass-fed bones and simmering them low and slow with organic aromatics, we extract maximum collagen, minerals, and amino acids. Whether sipped from a mug or used as a base for gourmet stews, this broth offers a profound depth of flavor that store-bought versions simply cannot replicate.
🥗 Ingredients
The Bones
- 4 pounds Beef marrow and knuckle bones (Or a mix of chicken carcasses and feet for a poultry version)
- 1 pound Meaty rib bones or oxtail (Adds significant depth of flavor and color)
Aromatics and Vegetables
- 1 large White onion (Halved, skin left on for a deeper golden color)
- 2 medium Carrots (Roughly chopped)
- 3 pieces Celery stalks (Including leafy tops)
- 1 whole Garlic bulb (Halved crosswise to expose cloves)
- 2 inch knob Fresh ginger (Sliced into rounds; excellent for digestion)
Acids and Seasonings
- 2 tablespoons Apple cider vinegar (Essential for drawing minerals out of the bones)
- 1 tablespoon Black peppercorns (Whole)
- 3 pieces Bay leaves (Dried)
- 5 sprigs Fresh thyme
- 4-5 quarts Filtered water (Enough to cover bones by 2 inches)
- to taste Sea salt (Add only at the very end of cooking)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Arrange the beef bones and oxtail on a large rimmed baking sheet in a single layer.
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2
Roast the bones for 30-40 minutes, turning halfway through, until they are deeply browned and fragrant. This Maillard reaction is the secret to a rich, dark broth.
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3
Transfer the roasted bones into a large stockpot (at least 10-12 quarts) or a heavy-duty slow cooker. Use a spatula to scrape up any browned bits from the baking sheet.
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4
Add the onion, carrots, celery, garlic, ginger, peppercorns, bay leaves, and thyme to the pot.
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5
Pour in the apple cider vinegar and enough filtered water to cover the ingredients by at least two inches. Let it sit for 20 minutes to allow the acid to begin breaking down the bone matrix.
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6
Place the pot over medium-high heat and bring the liquid to a gentle boil. As it reaches a boil, you will see gray foam (impurities) rise to the top.
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7
Using a fine-mesh skimmer or a large spoon, carefully remove and discard the foam. This ensures a clear, clean-tasting broth.
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8
Reduce the heat to the lowest setting possible. You want a 'lazy bubble'—just one or two bubbles breaking the surface every few seconds.
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9
Cover with a lid slightly ajar. Simmer for at least 12 hours for chicken bones, and 24 hours for beef bones. If using a slow cooker, set it to 'Low'.
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10
Check periodically to ensure the bones remain submerged, adding a cup of hot water if the level drops significantly.
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11
Once finished, turn off the heat. Use tongs to remove the large bones and vegetables, then strain the liquid through a fine-mesh sieve lined with cheesecloth into a large bowl.
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12
Cool the broth quickly by placing the bowl in an ice bath. Once at room temperature, transfer to glass jars and refrigerate.
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13
After chilling overnight, a layer of fat will solidify on top. Keep this 'fat plug' in place to preserve the broth, or scrape it off to use as tallow for frying keto steaks.
💡 Chef's Tips
Always roast your bones first; unroasted bones result in a gray, funkier broth with less depth. Don't skip the apple cider vinegar; the acidity is required to extract the collagen and minerals that make bone broth 'super'. Avoid adding salt until the very end; because the broth reduces significantly, it can easily become over-salted if seasoned early. For the ultimate 'gel', include chicken feet or joints, as these are highest in natural gelatin. If using a pressure cooker, you can achieve similar results in 3 hours, though the flavor is slightly less complex than the 24-hour simmer.
🍽️ Serving Suggestions
Serve hot in a mug with a pinch of smoked sea salt and a squeeze of fresh lemon juice. Use as a base for a keto-friendly Egg Drop soup by whisking in ribbons of beaten egg. Poach a chicken breast directly in the broth for a tender, nutrient-dense protein boost. Whisk in a tablespoon of grass-fed butter or MCT oil for a 'Bulletproof' savory morning beverage. Pair with a side of keto garlic breadsticks made from almond flour for a comforting light meal.