Dr. Kellyann's Healing Bone Broth
Dr. Kellyann's Healing Bone Broth is a easy American recipe that serves 4. 30 calories per serving. Recipe by Dr. Kellyann on YouTube.
Prep: 15 min | Cook: 12 hrs | Total: 12 hrs 30 min
Cost: $7.30 total, $1.82 per serving
Ingredients
- 1 whole Chicken Carcass or Rotisserie Chicken Bones (Use a whole carcass or leftover bones from a rotisserie chicken; break apart to expose cartilage)
- 12 cups Water (Enough to fully cover bones and vegetables in the slow cooker)
- 3 stalks Celery Stalks (Break into large pieces; no need to peel)
- 1 large Onion (Trim bottom; onion will peel itself when broken; cut into quarters)
- 2 medium Carrots (Break into large chunks; no need to peel)
- 2 tablespoons Lemon Juice (Freshly squeezed; acts as acid to draw minerals from bone)
- 1 teaspoon Turmeric Powder (Anti‑inflammatory; adds golden hue)
- ½ teaspoon Pink Himalayan Salt (Mineral‑rich; avoid table salt with anti‑caking agents)
- 1 stalk Lemongrass (Bruise and cut into 2‑inch pieces; adds citrus aroma)
- 1 inch Fresh Ginger (Slice or roughly crush; no need to peel)
Instructions
Prepare Bones
If using a whole chicken carcass, break it apart to expose as much cartilage as possible. If using a rotisserie chicken, remove the meat and keep the bones and skin.
Time: PT5M
Rough‑Chop Vegetables
Break celery stalks, carrots, and onion into large chunks. No need to peel; just give them a quick scrub.
Time: PT5M
Add Aromatics
Place bones, vegetables, lemongrass stalk, ginger pieces, turmeric, and pink salt into the slow cooker.
Time: PT2M
Add Acid and Water
Squeeze 2 Tbsp fresh lemon juice over the ingredients, then pour in 12 cups cold water until everything is fully covered.
Time: PT2M
Slow Cook
Cover the slow cooker and set it to LOW. Cook for 12 hours (minimum 8 hours, up to 24 hours for extra gelatin).
Time: PT12H
Strain the Broth
After cooking, carefully remove the lid. Using a ladle, transfer broth through a fine‑mesh strainer into a large bowl, discarding solids.
Time: PT5M
Cool and Store
Allow the strained broth to come to room temperature, then refrigerate. It will gel within a few hours, indicating gelatin extraction.
Time: PT2H
Serve
Reheat a cup of broth on the stovetop or in the microwave until hot. Sip slowly for maximum gut‑healing benefits.
Time: PT5M
Temperature: 190°F
Nutrition Facts
- Calories
- 30
- Protein
- 6 g
- Carbohydrates
- 0 g
- Fat
- 0.5 g
- Fiber
- 0 g
Dietary info: Paleo, Keto, Gluten‑Free, Dairy‑Free, Whole30‑Approved
Allergens: Chicken
Ingredient Substitutions
- Instead of Chicken Carcass or Rotisserie Chicken Bones: Beef marrow bones, Turkey carcass
- Instead of Celery Stalks: Celery leaves
- Instead of Onion: Leek
- Instead of Carrots: Parsnips
- Instead of Lemon Juice: Apple cider vinegar (1 tbsp)
- Instead of Turmeric Powder: Fresh grated turmeric (½ tsp)
- Instead of Pink Himalayan Salt: Sea salt
- Instead of Lemongrass: Lemon zest
- Instead of Fresh Ginger: Ground ginger (¼ tsp)
Equipment Needed
- Slow Cooker
- Knife
- Cutting Board
- Strainer or Fine Mesh Sieve
- Large Bowl or Container
- Measuring Spoons (optional)
- Ladle (optional)
Critical Steps — Do Not Skip
- Breaking down the bones to expose cartilage
- Adding an acid (lemon juice) to help mineral extraction
- Cooking low and slow for at least 12 hours to release gelatin
- Straining the broth while hot to remove solids
Chef Tips from the Video
- Roast the bones at 400°F for 30 minutes before slow cooking for a richer, deeper flavor.
- Add a splash of apple cider vinegar at the start if you prefer a tangier profile; it works similarly to lemon juice.
- Use organic, pasture‑raised chicken for the highest mineral content.
Troubleshooting
Broth does not gel after refrigeration
Cook the broth longer (up to 24 hours) or add more cartilage‑rich bones. Gelatin forms with extended simmering.
Broth is too salty
Reduce the amount of pink salt next time, or dilute the finished broth with extra water before serving.
Broth is cloudy
Skim any foam that rises during the first hour of cooking and strain through cheesecloth for a clearer result.
Storage
Refrigerator: Up to 4 days in airtight containers
Freezer: Up to 3 months; freeze in portion‑size bags
Room temperature: Do not store at room temperature; refrigerate promptly
Make-Ahead Tips
- Make a large batch and freeze in ice‑cube trays for quick sipping.
- Portion into mason jars for on‑the‑go meals.
- Reheat gently; avoid boiling rapidly to preserve gelatin quality.
Frequently Asked Questions
What is the cultural significance and history of bone broth in traditional American and global cuisine?
Bone broth has been a staple for thousands of years, originally made by hunter‑gatherers who used every part of the animal. In many cultures—European, Asian, and American—it served as a nourishing, low‑calorie food that provided minerals, gelatin, and protein, especially during times of scarcity.
What are the traditional regional variations of bone broth in the United States and worldwide?
In the United States, bone broth is often a simple chicken or beef stock with vegetables. Globally, variations include Vietnamese pho broth (spiced with star anise and cinnamon), Japanese dashi (made from kombu and bonito flakes), and Mexican caldo de pollo (flavored with cilantro and chilies). Each adds local aromatics while keeping the core principle of long, slow simmering.
How is Dr. Kellyann's bone broth traditionally served in a health‑focused context?
Dr. Kellyann recommends sipping the broth plain, warm, as a daily “power food” to support gut health, weight loss, and anti‑aging. It can also be used as a base for soups or to rehydrate leftover chicken meat for salads, always served hot to preserve the gelatin’s soothing properties.
What occasions or celebrations is bone broth traditionally associated with in health‑focused cultures?
In modern wellness circles, bone broth is often featured in detox programs, 21‑day bone broth diets, and as a morning or evening ritual for gut healing. Historically, it was a staple during winter months and after illness to restore strength.
What authentic traditional ingredients are essential for Dr. Kellyann's bone broth versus acceptable substitutes?
Essential ingredients are animal bones with cartilage, water, an acid (lemon juice or apple cider vinegar), and basic aromatics (onion, carrot, celery). Acceptable substitutes include using beef or turkey bones, swapping lemon for vinegar, and adding herbs like lemongrass or ginger for flavor.
What other paleo‑friendly dishes pair well with Dr. Kellyann's bone broth?
Pair the broth with a side of roasted vegetables, a grass‑fed steak, or use it as a base for a cauliflower‑rice soup. It also complements salads topped with avocado and grilled salmon for a complete nutrient‑dense meal.
What makes Dr. Kellyann's bone broth special or unique in the paleo and keto cuisine tradition?
Dr. Kellyann emphasizes a low‑calorie, high‑gelatin broth that includes anti‑inflammatory ingredients like turmeric, ginger, and lemongrass, plus the use of lemon as a natural acid. This combination maximizes mineral extraction while keeping the broth keto‑friendly and gut‑healing.
What are the most common mistakes to avoid when making Dr. Kellyann's bone broth?
Common mistakes include using too little water (resulting in a salty broth), not cooking long enough for gelatin to extract, and adding acid too early (which can cause cloudiness). Also, skipping the skimming step can leave a greasy surface.
Why does this bone broth recipe use lemon juice instead of apple cider vinegar?
Lemon juice provides a fresh citrus flavor while still delivering the necessary acidity to pull minerals from the bones. Dr. Kellyann prefers it for taste, but she notes that apple cider vinegar works equally well if you dislike lemon.
Can I make Dr. Kellyann's bone broth ahead of time and how should I store it?
Yes, you can batch‑cook the broth, let it cool, then refrigerate for up to four days or freeze in portion‑size containers for up to three months. Reheat gently on the stovetop or in the microwave before sipping.
What texture and appearance should I look for when making Dr. Kellyann's bone broth?
After refrigeration, the broth should form a soft gel that jiggles when the container is shaken. This indicates a high gelatin content. The liquid should be clear to slightly amber, without cloudiness or floating particles.
How do I know when Dr. Kellyann's bone broth is done cooking?
The broth is done when it has simmered on low for at least 12 hours, the bones are soft, and the liquid has a rich, slightly thickened mouthfeel. A good test is to let a small amount cool; if it gels, the gelatin has been fully extracted.
What does the YouTube channel Dr. Kellyann specialize in?
The YouTube channel Dr. Kellyann focuses on health‑focused cooking, especially bone broth, whole‑food nutrition, and naturopathic wellness. Dr. Kellyann shares science‑backed recipes, diet plans, and lifestyle tips for weight loss, anti‑aging, and gut health.
How does the YouTube channel Dr. Kellyann's approach to bone broth differ from other health cooking channels?
Dr. Kellyann emphasizes a clinical, evidence‑based perspective, integrating naturopathic principles with practical cooking. She stresses low‑calorie, high‑gelatin broth, uses specific anti‑inflammatory aromatics, and provides detailed explanations of the biochemical benefits, which is more scientific than many lifestyle‑focused channels.
Last updated: August 21, 2026
