How to Use Bone Broth & Meat Stock in 10+ Simple Recipes

So you’ve mastered making nutrient-dense homemade bone broth or meat stock… Now what? Congratulations on creating what many health enthusiasts call “liquid gold” in your kitchen!

Many people invest time in simmering bones and meat to create nutritious broths but then find themselves at a loss for how to incorporate this superfood beyond simply drinking it plain. The result? All that potential flavor and nutrition ends up underutilized or, worse, wasted.

This guide will reveal more than 10 creative and practical ways to use that liquid gold in your daily keto and carnivore cooking, boosting both flavor and nutrition in your meals. Whether you’re following a strict carnivore protocol or enjoying a more flexible ketogenic approach, these ideas will help you maximize the benefits of your homemade broth.

(Not sure about the difference between bone broth, stock, and regular broth? Check out our detailed comparison at Bone Broth vs Stock vs Broth: What’s the Difference?)

Beyond Sipping: Creative Uses for Bone Broth & Meat Stock

1. Sip it Straight (The Obvious, But Important Use)

Let’s start with the classic approach. Sipping warm broth from a mug delivers quick benefits:

• Instant hydration with natural electrolytes
• Hunger satisfaction between meals
• Warming comfort, especially during cold weather
• Easy nutrient absorption from the gelatin and minerals

Pro tip: Enhance your broth by adding extra salt, a tablespoon of quality fat (tallow, schmaltz, or grass-fed butter), and if you’re not strictly carnivore, a squeeze of lemon or some herbs.

Many carnivore and keto followers drink bone broth during fasting periods. Learn more about how this might affect your fast in our article Does Bone Broth Break a Fast?

Ready to make your own nutrient-rich broth? Try our recipes for Carnivore Bone Broth, Chicken Bone Broth, or Beef Bone Broth.

2. Upgrade Your Keto & Carnivore Soups

Using homemade bone broth as the foundation for soups completely transforms them compared to using water or store-bought options. The depth of flavor and nutritional profile becomes significantly enhanced.

Consider these soup styles:

• Simple meat soups with chunks of slow-cooked meat
• Hearty ground meat soups with beef, lamb, or pork
• Rich, creamy soups (thickened with pureed meat or, if keto-flexible, with cauliflower)

The gelatin content in homemade broth gives soups a silky mouthfeel that water simply cannot provide. For inspiration, check out our Keto Ground Beef Soup or Bacon Cheeseburger Soup Recipe.

According to research published in the Journal of Medicinal Food, bone broth contains numerous beneficial compounds that support gut health and immune function, making your soups not just delicious but therapeutic.

3. Supercharge Your Stews & Braises

When cooking tougher cuts of meat like chuck roast, short ribs, or oxtail, replace water with bone broth or meat stock in your slow cooker or Dutch oven. This technique:

• Infuses meat with deep, rich flavor
• Helps break down collagen in tough cuts
• Creates incredibly tender results
• Makes nutrient-dense gravy as a byproduct

The low, slow cooking process combined with gelatin-rich broth transforms even the most budget-friendly cuts into melt-in-your-mouth meals. Many traditional cultures understood this principle, as documented in research by the Weston A. Price Foundation.

4. Cook Ground Meat with Flavor & Moisture

Here’s a game-changing technique: When browning ground meat in a skillet, add ¼ to ½ cup of bone broth toward the end of cooking. This simple addition:

• Prevents the meat from drying out
• Adds tremendous umami flavor depth
• Creates a light sauce without added thickeners
• Increases the nutrition of your meal

This method works wonderfully for creating flavorful bases for casseroles or simply enjoying seasoned ground meat on its own. Try this technique with our Carnivore Ground Beef Recipe or Keto Carnivore Ground Beef Skillet.

5. The BEST Way to Reheat Leftover Meats

We’ve all experienced the disappointment of dry, tough leftover steak or roast after reheating. Bone broth provides the perfect solution:

1. Add a small amount of broth to a skillet
2. Warm it gently (don’t boil)
3. Add leftover meat slices
4. Cover and heat on low until warmed through

The gentle steam and moisture from the broth revitalizes your meat, making leftovers almost as good as the first serving. This technique works especially well with leftover steak, roasts, chicken breasts, and pork chops.

6. Create Rich Keto/Carnivore Pan Sauces & Gravies

After cooking a steak or other meat in a skillet, don’t waste those flavorful brown bits stuck to the pan! Deglaze with bone broth by:

1. Removing the cooked meat to rest
2. Adding ¼ to ½ cup bone broth to the hot pan
3. Scraping up all the flavor-packed fond (browned bits)
4. Reducing the liquid by half to concentrate flavors

For extra richness, finish by whisking in cold butter, tallow, or duck fat off the heat. If you’re keto-flexible and want a thicker sauce, a tiny pinch of xanthan gum (⅛ teaspoon) can be whisked in—though many prefer the natural consistency from reduction.

Try this technique with your next steak dinner—our Keto Carnivore Steak recipe would be perfect!

7. Flavor Boost for Cauliflower Rice & Veggie Mash

For those following a more flexible keto approach that includes some vegetables:

• Cook riced cauliflower in broth instead of water for significantly more flavor
• Use bone broth when making cauliflower or celeriac (celery root) mash
• Braise low-carb vegetables in broth until tender

The collagen-rich broth not only adds flavor but can help make plant foods more digestible according to some traditional food experts, as noted in research on traditional food preparation methods from the Price-Pottenger Nutrition Foundation.

8. Elevate Your Scrambled Eggs & Omelets

This might sound unusual, but adding a tablespoon or two of bone broth to beaten eggs before cooking creates remarkably fluffy and flavorful results:

• The extra moisture creates steam during cooking
• The gelatin provides a silky texture
• The subtle umami enhances the egg flavor

This works particularly well with beef bone broth for a deeper flavor or chicken broth for a lighter touch. Adding a dash of broth is a chef’s secret for creating restaurant-quality scrambled eggs.

9. Make Nutrient-Dense Savory Gelatin (Jello/Aspic)

If your bone broth gets very gelatinous when chilled (a sign of high collagen content), you can transform it into a traditional savory gelatin:

1. Heat the gelatinous broth until just liquefied
2. Season well with salt and herbs (if using)
3. Optional: add small bits of cooked meat, hard-boiled eggs, or herbs
4. Pour into molds or a shallow container
5. Refrigerate until firmly set

This creates a protein-rich, zero-carb snack that delivers collagen in a refreshing form—perfect for hot weather when you don’t want warm broth. This traditional preparation was valued for its digestive benefits long before modern nutrition science, as documented by the Journal of Traditional and Complementary Medicine.

10. Freeze in Portions for Instant Flavor Boosts

Make your bone broth work harder by freezing it in convenient portions:

• Use ice cube trays for 1-2 tablespoon portions
• Once frozen, transfer cubes to freezer bags
• Use individual cubes to add quick flavor when:
  • Sautéing meat or vegetables
  • Creating a quick sauce
  • Adding moisture to reheated foods

This method prevents waste and gives you instant access to small amounts of broth when needed. Label your bags with the type of broth and date for easy reference.

11. Poaching Liquid for Chicken or Fish

For incredibly tender and flavorful poultry or fish, use bone broth as your poaching liquid:

1. Bring broth to a gentle simmer (not boiling)
2. Add seasoned chicken breasts or fish fillets
3. Cover and cook at a bare simmer until just done
4. Remove protein and reduce the poaching liquid for a sauce

This gentle cooking method infuses the protein with flavor while keeping it supremely moist. It’s especially good for chicken breasts, which can easily become dry with other cooking methods.

12. Recipe Flavor Foundation

Use broth as a replacement for water in any recipe that calls for liquid. This works wonderfully in:

• Marinades for meat
• Basting liquids
• Base for meat-heavy casseroles
• Liquid for cooking organ meats

According to research in Food Science & Nutrition, the amino acids in bone broth contribute to the Maillard reaction when cooking proteins, enhancing browning and flavor development.

Which Broth or Stock Should You Use? (Quick Guide)

Not all broths are created equal, and different types work better for certain applications:

Beef Bone Broth/Stock

• Best for: Beef dishes, lamb dishes, rich stews, dark sauces, hearty soups
• Flavor profile: Deep, robust, umami-rich
• Try our recipe: Beef Bone Broth Recipe

Chicken Bone Broth/Stock

• Best for: Poultry dishes, pork recipes, lighter soups, vegetable cooking (if keto), poaching
• Flavor profile: Milder, more versatile, clean taste
• Try our recipe: Chicken Bone Broth Recipe

Carnivore Meat Stock

• Best for: Drinking straight, quick soup bases, cooking ground meats, when a pure meat flavor is desired
• Flavor profile: Meaty, less gelatinous than bone broth, cleaner taste
• Try our recipe: Carnivore Meat Stock Recipe

As a general rule, use broth from the same animal as your main dish for complementary flavors—beef broth with beef, chicken broth with chicken. However, don’t be afraid to experiment! Sometimes the contrast of a light chicken broth with a rich beef dish can work beautifully.

Research from the International Journal of Food Science shows that different animal bones contribute varying mineral profiles to broths, so rotating between types provides broader nutritional benefits.

Frequently Asked Questions About Using Bone Broth

How long can I store homemade bone broth in the refrigerator?

Homemade bone broth typically lasts 4-5 days in the refrigerator. For longer storage, freeze it in portions as described in tip #10. According to food safety guidelines from the FDA, perishable items like broths should be refrigerated promptly and used within a safe timeframe.

Can I use bone broth in place of water for cooking meats in my Instant Pot or pressure cooker?

Absolutely! Using bone broth instead of water in pressure cooking adds tremendous flavor and nutrition. However, be aware that the broth will concentrate during pressure cooking, so you might want to use a slightly more diluted broth or adjust your seasoning accordingly. Research in the Journal of Food Science has shown that pressure cooking actually helps retain more nutrients in some foods compared to other cooking methods.

What’s the best way to thaw frozen bone broth?

The safest way to thaw bone broth is in the refrigerator overnight. For quicker thawing, place the container in cold water, changing the water every 30 minutes. If you’ve frozen broth in ice cube trays as suggested, you can often add these frozen cubes directly to hot dishes without thawing. The USDA Food Safety and Inspection Service recommends these methods for safely thawing frozen foods.

Can I use bone broth in my coffee or tea?

While uncommon in Western cultures, bone broth can absolutely be added to hot beverages. In fact, many carnivore dieters enjoy “bone broth lattes” made with broth, butter or tallow, and sometimes spices like turmeric or cinnamon. Research in The American Journal of Clinical Nutrition suggests that protein consumption in the morning can help with satiety throughout the day.

Will cooking with bone broth make my food too salty?

This depends entirely on how seasoned your broth is. Homemade broths can be made with varying levels of salt, so taste your broth before using it in recipes. If your broth is well-seasoned, you may need to reduce additional salt in your recipe. Unsalted or lightly salted broth gives you maximum control over the final seasoning of your dishes.

What’s the difference in using bone broth versus meat stock in recipes?

Bone broth is typically simmered much longer (12-48 hours) and contains more gelatin and minerals from the bones. It has a deeper flavor and often gelatinizes when cold. Meat stock is simmered for less time (2-6 hours) and has a cleaner meat flavor. For recipes where you want a pronounced meaty taste without the deeper bone flavor, meat stock often works better. For more richness and body, bone broth is superior. Clinical studies by The Journal of Nutrition have investigated the differing nutrient profiles of various meat-based broths.

Is store-bought bone broth as effective in recipes as homemade?

While convenient, most commercial bone broths don’t have the same gelatin content, flavor depth, or nutritional profile as properly made homemade versions. For cooking, higher-quality store brands can work in a pinch, but the results won’t be quite the same. Look for brands that actually gel when refrigerated for the closest approximation to homemade. A Consumer Reports analysis found significant quality variations among commercial bone broth products.

Can I use bone broth while following a carnivore diet with histamine intolerance?

If you have histamine sensitivity, freshly made meat stock (simmered for shorter periods) may be better tolerated than long-simmered bone broth. Freezing portions immediately after making and cooling can also help minimize histamine formation. Research from the Journal of the Academy of Nutrition and Dietetics suggests that individual tolerance to histamines can vary significantly.

Conclusion

Your homemade bone broth or meat stock is far more than just a comforting drink—it’s a versatile kitchen staple that can transform almost any carnivore or keto dish. By incorporating broth into your regular cooking routine, you’ll enhance flavor, increase nutrition, and reduce waste.

Think of your broth as a fundamental ingredient in your carnivore or keto kitchen, not just an occasional indulgence. The protein, minerals, and amino acids it contains support your dietary goals while making everything taste better.

Which of these uses will you try first? Do you have other creative ways to use bone broth or meat stock in your carnivore or keto cooking? Share in the comments below!

Note: This post contains links to other helpful articles on our site. If you’re new to making bone broth, be sure to check out our detailed recipes for Carnivore Bone Broth, Beef Bone Broth, and Chicken Bone Broth.