Homemade Bone Broth
Homemade Bone Broth is a easy American recipe that serves 16. 40 calories per serving. Recipe by Dr. Eric Berg DC on YouTube.
Prep: 1 hr 5 min | Cook: 12 hrs | Total: 13 hrs 35 min
Cost: $7.25 total, $0.45 per serving
Ingredients
- 3 lb Bones (Mix of beef marrow, chicken carcasses, or lamb bones; grass‑fed, organic if possible)
- 2 tbsp Apple Cider Vinegar (Raw, unfiltered)
- 2 gal Water (Filtered or spring water)
- 1 tbsp Sea Salt (Adjust to taste)
- 2 Carrots (Roughly chopped)
- 2 Celery Stalks (Roughly chopped)
- 1 Onion (Quartered)
- 2 Bay Leaves (Whole)
- 1 tsp Whole Black Peppercorns
Instructions
Prepare Ingredients
Gather bones, apple cider vinegar, water, salt, vegetables and herbs. Roughly chop carrots, celery and onion.
Time: PT10M
Add Bones and Water
Place the 3 lb of bones into the 2‑gallon stockpot and fill with water, leaving about two inches below the rim.
Time: PT5M
Add Vinegar and Soak
Stir in 2 tbsp apple cider vinegar, cover, and let sit for 30 minutes. The acid helps draw minerals from the bones.
Time: PT30M
Add Vegetables, Herbs and Salt
Add the chopped carrots, celery, onion, bay leaves, peppercorns and 1 tbsp sea salt to the pot.
Time: PT5M
Bring to a Boil
Place the pot over high heat and bring the mixture to a rolling boil. Skim off any foam that rises to the surface.
Time: PT15M
Simmer for Extraction
Reduce heat to low, partially cover the pot and let it simmer gently for 12 hours (anywhere from 10‑24 h). Check occasionally and add water if it evaporates too much.
Time: PT12H
Cool Slightly
Turn off the heat and let the broth sit for about 15 minutes to cool enough for safe handling.
Time: PT15M
Strain the Broth
Place a fine mesh strainer or cheesecloth over a large bowl and pour the broth through, discarding solids.
Time: PT10M
Portion and Store
Transfer the clear broth into glass jars, leaving about ½ inch headspace. Seal and refrigerate for up to 5 days or freeze for up to 3 months.
Time: PT10M
Nutrition Facts
- Calories
- 40
- Protein
- 5 g
- Carbohydrates
- 0 g
- Fat
- 1 g
- Fiber
- 0 g
Dietary info: Keto, Paleo, Gluten‑Free, Dairy‑Free
Ingredient Substitutions
- Instead of Bones: Pork bones, Lamb bones
- Instead of Apple Cider Vinegar: Lemon juice, White vinegar (use less)
- Instead of Sea Salt: Kosher salt, Himalayan pink salt
- Instead of Carrots: Parsnip
- Instead of Celery Stalks: Leek
- Instead of Onion: Shallot
- Instead of Bay Leaves: Thyme, Rosemary
- Instead of Whole Black Peppercorns: White peppercorns
Equipment Needed
- Large Stockpot (2‑gallon capacity)
- Fine Mesh Strainer or Cheesecloth
- Glass Jars with Lids
- Cutting Board (optional)
- Chef Knife (optional)
- Ladle (optional)
Critical Steps — Do Not Skip
- Soaking bones with apple cider vinegar for 30 minutes
- Maintaining a gentle simmer for at least 12 hours
- Straining the broth to remove solids
Chef Tips from the Video
- Roast the bones at 400°F for 30 minutes before simmering for a richer, caramelized flavor.
- Add a small piece of kombu (seaweed) for extra minerals if you tolerate iodine.
- Use a pressure cooker to reduce simmer time to 2‑3 hours while still extracting collagen.
Troubleshooting
Broth is cloudy
Skim foam frequently while boiling and strain through cheesecloth for a clearer result.
Broth tastes bland
Add extra salt, a splash of soy sauce, or increase vegetable aromatics; simmer longer to deepen flavor.
Too much fat on surface
Cool the broth, then refrigerate; the fat will solidify and can be skimmed off before reheating.
Storage
Refrigerator: Up to 5 days in sealed glass jars
Freezer: Up to 3 months in freezer‑safe containers
Room temperature: Not recommended; broth should be kept cold
Make-Ahead Tips
- Batch‑cook 2‑gallon batches and freeze in 1‑cup portions.
- Reheat gently on low heat; avoid rapid boiling which can degrade gelatin.
Frequently Asked Questions
What is the cultural significance and history of bone broth in traditional American health practices?
Bone broth has long been used in American folk medicine and early 20th‑century nutrition circles as a restorative tonic, prized for its mineral content and soothing qualities for the gut and joints.
What are the traditional regional variations of bone broth in the United States?
In the South, pork neck bones with collard greens are common; in the Pacific Northwest, salmon heads are simmered; while many health‑focused regions favor grass‑fed beef or organic chicken bones with added herbs.
How is bone broth traditionally served in American wellness culture?
It is usually served warm as a sipping beverage, often seasoned with a pinch of sea salt or a splash of apple cider vinegar, and sometimes used as a base for keto‑friendly soups and stews.
What occasions or celebrations is bone broth associated with in American health circles?
Bone broth is commonly featured during detox weeks, paleo/keto diet challenges, and as a post‑workout recovery drink in fitness communities.
What makes this homemade bone broth special compared to store‑bought versions?
Making it at home lets you control the bone source, cooking time, and added vegetables, resulting in higher gelatin, more minerals, and no unwanted additives or sugars found in many commercial brands.
What are the most common mistakes to avoid when making homemade bone broth?
Common errors include boiling instead of simmering, not adding enough water, skipping the vinegar soak, and discarding the broth too early before the gelatin has set.
Why does this bone broth recipe use apple cider vinegar instead of lemon juice?
Apple cider vinegar provides a gentle acidity that helps leach calcium and other minerals from the bones without imparting a strong citrus flavor, which keeps the broth versatile for savory applications.
Can I make this bone broth ahead of time and how should I store it?
Yes. Cool the broth quickly, then refrigerate in sealed glass jars for up to five days or freeze in 1‑cup portions for up to three months. Reheat gently on low heat before serving.
What texture and appearance should I look for when my bone broth is done?
The broth should be clear to slightly amber, with a thin gelatinous layer when chilled. It should have a rich, savory aroma and no cloudy particles.
What does the YouTube channel Dr. Eric Berg DC specialize in?
The YouTube channel Dr. Eric Berg DC focuses on low‑carb, ketogenic nutrition, intermittent fasting, and holistic health advice, often emphasizing the importance of nutrient‑dense foods like bone broth.
How does the YouTube channel Dr. Eric Berg DC's approach to bone broth differ from other health channels?
Dr. Eric Berg DC emphasizes the biochemical benefits of glycine and collagen from long‑simmered broth, linking it to sleep, blood‑sugar regulation, and joint health, whereas many other channels treat broth mainly as a flavor base.
Last updated: August 20, 2026
