The Ultimate Carnivore Bone Broth Recipe (Simple & Nutrient-Dense)

Bone broth has been treasured across cultures for centuries, but the carnivore version strips it down to its purest, most nutrient-dense form. Unlike traditional broths that often include vegetables, herbs, and spices, carnivore bone broth focuses exclusively on animal-derived ingredients—making it perfect for those following a strict carnivore approach.

In this comprehensive guide, we’ll walk you through everything you need to know about making the perfect carnivore bone broth at home. From selecting the right bones to storage tips and serving suggestions, you’ll learn how this simple elixir can boost your carnivore lifestyle with minimal ingredients and maximum nutrition.

Why Drink Bone Broth on a Carnivore Diet? (The Benefits)

Bone broth isn’t just a flavorful base for cooking—it’s a powerhouse of nutrition that perfectly complements the carnivore lifestyle. Here’s why you should consider making it a regular part of your carnivore protocol:

Electrolyte Source

Many carnivore dieters struggle with electrolyte balance, especially during the adaptation phase. Bone broth delivers a natural source of essential minerals including:

• Sodium
• Potassium
• Magnesium

These electrolytes help prevent symptoms like fatigue, headaches, and muscle cramps that can occur when transitioning to a meat-based diet. For more on managing electrolytes effectively, check out our complete guide to carnivore diet electrolytes.

Collagen & Gelatin Source

One of the most prized components of bone broth is its rich collagen content. When simmered, collagen breaks down into gelatin, providing:

• Support for skin elasticity and health
• Joint pain relief and improved mobility
• Enhanced gut lining integrity and healing

A 2019 study published in the journal Nutrients found that collagen supplementation significantly improved joint pain in athletes, demonstrating its effectiveness for structural support in the body.

Nutrient Density

Beyond electrolytes and collagen, carnivore bone broth delivers an impressive array of nutrients:

• Minerals: Calcium, phosphorus, and trace minerals leached from the bones
• Amino Acids: Particularly glycine and proline, which support detoxification pathways and tissue repair
• Marrow nutrients: Fat-soluble vitamins and healthy fatty acids from bone marrow

Research from the International Journal of Sport Nutrition and Exercise Metabolism suggests that bone broth can contribute meaningfully to daily mineral intake, particularly for calcium and magnesium.

Hydration & Satiety Aid

Many find plain water less appealing on a carnivore diet. Bone broth offers:

• A flavorful hydration alternative
• Enhanced satiety between meals
• A warm, comforting option, especially during colder months

For more on the broader benefits of a carnivore approach, visit our comprehensive carnivore diet guide.

The ONLY Ingredients You Need for Carnivore Bone Broth

True carnivore bone broth requires remarkably few ingredients. Here’s what you’ll need:

Bones (The Core Ingredient)

The foundation of any good bone broth starts with quality bones. Options include:

For optimal results, seek out bones with attached connective tissue and cartilage, such as:

• Knuckle bones
• Feet (chicken feet are collagen powerhouses)
• Neck bones
• Oxtails
• Joint bones

Quality Matters: Whenever possible, opt for bones from grass-fed, pasture-raised animals. A 2021 analysis in the Journal of Agricultural and Food Chemistry found that pastured animals typically produce meat and bones with higher nutrient density compared to conventionally raised animals.

Water

Simple but important:

• Use filtered water when possible to avoid chlorine and other contaminants
• Add enough to cover bones by 1-2 inches
• Be prepared to add more during long simmers as water evaporates

Salt

Salt is the only seasoning you need for true carnivore bone broth:

• Unrefined options like Redmond Real Salt, Celtic sea salt, or Himalayan pink salt contain trace minerals
• Add to taste, typically after cooking when you can better gauge flavor
• Start with 1/2 teaspoon per quart and adjust upward

Apple Cider Vinegar (ACV) – Strictly Optional & Non-Carnivore Add-in

Traditional bone broth recipes often call for a splash of ACV, based on the theory that acid helps extract minerals from bones. However:

• ACV is plant-derived and not strictly carnivore
• Many carnivore purists skip it entirely
• If used, limit to 1-2 tablespoons per batch

A study in the Journal of Food Science found that while acidic environments do increase calcium extraction from bones, the difference may be minimal in home cooking scenarios compared to long cooking times.

How to Make Carnivore Bone Broth (Step-by-Step Methods)

Now for the practical part—let’s make some broth! We’ll cover three different methods, so you can choose what works best for your kitchen setup and schedule.

Optional First Step: Roasting Bones

While not required, roasting bones before simmering can enhance flavor and color:

1. Preheat oven to 400°F (205°C)
2. Spread bones in a single layer on a baking sheet
3. Roast for 25-30 minutes until golden brown
4. Transfer to your cooking vessel of choice

Method 1: Slow Cooker / Crock Pot (Easiest)

The set-it-and-forget-it method:

1. Place roasted or raw bones in slow cooker
2. Add optional ACV (1-2 tablespoons) and let sit for 15-30 minutes if using
3. Fill with filtered water to cover bones by 1-2 inches
4. Set to LOW and cook for 12-48 hours (longer for beef bones, shorter for chicken)
5. Check occasionally and skim any foam or scum that rises to the top
6. Add water as needed if levels drop significantly

This method is perfect for busy households since it requires minimal attention once started.

Method 2: Instant Pot / Pressure Cooker (Fastest)

For those who need bone broth in a hurry:

1. Place bones in Instant Pot or pressure cooker
2. Add optional ACV and let sit briefly if using
3. Fill with water up to the MAX line (ensure bones are covered)
4. Secure lid and set to HIGH pressure for:
   • Chicken/poultry bones: 2-3 hours
   • Beef/larger bones: 3-4 hours
5. Allow natural pressure release when finished

While faster, pressure cooking may extract slightly less collagen than longer methods, but the difference is usually minimal for home cooks.

Method 3: Stovetop (Traditional)

The classic approach:

1. Place bones in a large stock pot
2. Add optional ACV and let sit if using
3. Fill with water to cover bones by 1-2 inches
4. Bring to a boil, then immediately reduce to the lowest possible simmer
5. Cook partially covered for 12-24+ hours
6. Check periodically, skimming any foam and adding water as needed
7. Maintain the lowest possible simmer throughout cooking

This method requires the most attention but gives you complete control over the process.

Final Step (All Methods): Straining & Storing

Once your broth has finished cooking:

1. Strain thoroughly: Pour through a fine-mesh sieve, optionally lined with cheesecloth for extra clarity
2. Cool properly: Allow broth to come to room temperature (no more than 2 hours) before refrigerating
3. Remove fat (optional): After refrigeration, a layer of fat will solidify on top—this can be removed and saved for cooking or left in the broth for extra flavor and nutrition
4. Storage options:
   • Refrigerator: 5-7 days in sealed containers
   • Freezer: 4-6 months in freezer-safe containers or ice cube trays
   • For freezing in glass, leave 1 inch headspace and cool completely before freezing

Tips for the Best Carnivore Bone Broth

Follow these pro tips to elevate your bone broth game:

Achieving a Good Gel

A properly made bone broth will gel when cooled—this indicates high collagen content. To ensure a good gel:

• Use collagen-rich bones (knuckles, feet, joints)
• Don’t use too much water relative to bones (approximately 2:1 water-to-bones ratio)
• Ensure sufficient cooking time
• Don’t boil vigorously—gentle simmer only

If your broth doesn’t gel, it’s still nutritious, but you may want to adjust your technique next time.

Maximizing Flavor

For the richest taste:

• Roast bones before simmering
• Include some marrow bones for richness
• Consider mixing bone types for complexity
• Don’t skimp on quality—better bones make better broth
• Salt appropriately after cooking

Proper Storage Practices

To preserve your liquid gold:

• Cool broth quickly by dividing into smaller containers
• Use within a week if refrigerated
• Label freezer containers with date and contents
• Thaw frozen broth in the refrigerator overnight

Utilizing the Rendered Fat

Don’t waste the fat cap that forms on chilled broth:

• Scoop off and store separately in the refrigerator
• Use as cooking fat for carnivore meals
• Reincorporate into reheated broth for extra energy
• Mix with salt and herbs (if not strict carnivore) for a compound fat

How to Use Your Carnivore Bone Broth

Now that you have this nutrient-dense elixir, how should you incorporate it into your carnivore lifestyle?

Drink Plain (Hot, Salted)

The simplest way to enjoy bone broth is straight up:

• Heat a mug in the morning instead of coffee
• Sip between meals to curb hunger
• Enjoy before bed to support sleep
• Add extra salt to taste

Cooking Liquid for Meats

Bone broth makes an excellent medium for cooking:

• Poach eggs in hot broth
• Simmer ground meat in broth for added flavor
• Use to reheat leftover meats without drying them out
• Create carnivore-friendly “soup” with meat chunks

Reheating Leftovers

Nothing revives leftover carnivore meals like bone broth:

• Pour hot broth over cold roast beef slices
• Dip cold steak into warm broth
• Add heated broth to cold ground beef for instant soup

Carnivore Bone Broth FAQ

Can I mix different types of bones?

Absolutely! Many carnivore dieters find that mixing bones creates more complex, interesting flavors. Combining beef, lamb, or pork bones can create a rich red meat broth, while adding chicken bones can lighten the flavor profile. Just ensure all bones are from quality sources.

Why didn’t my broth gel?

If your broth stays liquid when refrigerated, several factors might be at play:

• Too much water relative to bones
• Not enough collagen-rich parts (joints, feet, etc.)
• Too short cooking time
• Rolling boil instead of gentle simmer (high heat can break down gelatin)

Try adjusting these variables next time, but remember that even non-gelled broth is nutritious.

Is ACV really necessary?

No. While traditional recipes often include apple cider vinegar to “extract minerals,” lengthy cooking times achieve similar results. Many strict carnivore dieters skip ACV entirely since it’s plant-derived. If you’re not concerned about strict carnivore compliance, a tablespoon of ACV won’t dramatically affect the final product but should be considered optional.

What kind of salt is best?

Unrefined salt varieties like Redmond Real Salt, Celtic sea salt, or Himalayan pink salt offer trace minerals beyond just sodium chloride. However, any salt is better than none, so use what you have available. Salt to taste after cooking rather than before, as the broth will concentrate during simmering.

Conclusion

Carnivore bone broth represents the perfect marriage of simplicity and nutrition—just bones, water, and optional salt transform into a healing elixir packed with electrolytes, collagen, and essential nutrients. The beauty of this approach lies in its minimalism; by removing plant additives, you’re left with a pure animal-based supplement that perfectly complements a carnivore lifestyle.

Whether you’re just beginning your carnivore diet journey or you’re a seasoned meat-eater looking to optimize nutrition, regular bone broth consumption can address many common challenges, from electrolyte balance to gut health support.

We’d love to hear about your bone broth experiences! Have you made carnivore bone broth before? What’s your preferred method? Share your thoughts in the comments below and let us know how this liquid gold has enhanced your carnivore lifestyle.

References:

• García-Coronado, L., et al. (2019). “Effect of collagen supplementation on osteoarthritis symptoms: A meta-analysis of randomized placebo-controlled trials.” Arthritis Research & Therapy, 21(1), 1-10.