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Carnivore Bone Broth
Ingredients
- 2 kg or 4.4 pounds of bones
- For beef, lamb, veal, bison bone broth. Any bones will do, but it’s good to get a mixture of shank, neck, knuckle and marrow bones, and oxtails.
- For pork bone broth. As above, it’s good to get a mixture and if you like it to have extra gelatin, use pig trotters.
- For chicken bone broth. Use any bones, chicken carcasses, necks, feet, wings, and any leftover bones from your meals. If you can get chicken cheaply, using the whole chicken will give your broth a denser flavor.
- For a mixed bone broth. Use any kind of bones you like (e.g. beef, lamb, pork, turkey and chicken).
- 2 tsp salt
- Salt is optional. Some people on the carnivore diet prefer no salt at all because animal source foods already have some sodium. Bones with some meat on will give you a bit of sodium and potassium.
- However, for beginners who have just transitioned from a standard diet to a carnivore diet, a bit of salt would make it taste better (I personally find that I use less and less salt as I become more adapted to this way of eating).
- Pink Himalayan salt is probably better than table salt which often contains anti-caking agents.
- If you want to add salt, two teaspoons are generally enough but you can always adjust the amount of salt to suit your taste.
- 4 liters of Water
- Enough to cover the bones.
- The general bone-to-water ratio is 1:2 for the finishing product. For example, in this recipe, 2 kg of bones give 4 liters of bone broth. I usually just add a bit more water to allow for evaporation loss. Of course, you can adjust the water quantity to make it denser or lighter to suit your taste.
- Vinegar is optional. The aim of the vinegar is to leach out minerals but, apparently, someone got it lab-tested and found no difference in mineral contents of the broth with or without vinegar. Add about 2 tablespoons of apple cider vinegar if desired.
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