Caveman Cuisine: Bone Broth

Don't waste a good bone!  Making a healthy and delicious bone broth is easy and almost impossible to mess up.


Animal bone or bones, preferably marrow bones, neck bones, knuckles, and other pieces with lots of connective tissue and marrow (I used the the Deer leg leftover from my Roast Beast recipe)
Dry or fresh herbs

Step 1: Put a bone (or bones) in a crock-pot

Step 2: Add some flavor.

I used garlic, carrots, onions, celery, peppercorns, sea salt, bay leaves, a chunk of fresh ginger, rosemary, and

Step 3: Add water.

You want to add enough water to easily cover all of the ingredients.  Bring to a boil and then put the lid on and reduce heat to "low".

Step 4: Wait 

Allow your broth to cook for at least 12 hours.

Step 5: Strain

When the broth has finished cooking, remove all of the large pieces of bone and vegetable.  Strain the broth through a wire strainer to get some of the smaller bits of herbs and spices out.

Step 6: Serve and/or Store

Enjoy your broth as is (I liked adding some Bacon Fat and cruising around town sipping mine out of a coffee mug) or freeze in an ice cube tray for easy use in the future.

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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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  1. Sounds easy and yummy! I've never made a broth before...I'm guessing that a bone broth is really healthy??

  2. I've never made this, but I've wanted to. I was always under the impression that you needed a huge vat full of bones to do this right, but you're doing it with one normal-sized bone here. Is that adequate to get a good nutritional broth?

  3. Jamie,

    The more bones, cartilage, connective tissue, marrow, etc. the better, but you can always make a nice nutritional broth with whatever you have available. I recently saved the cooking liquid from a bone-in pork butt, cooled it, skimmed the fat (which I rendered and saved) and the resultant liquid was a wonderful, gelatinous broth that I used during a 32hr fast this past Sunday.

  4. Hope to eat bone broth for the first time this week. Any recommendations for crock pots?

  5. As far as crock pots go, the bigger the better! I hope you enjoy your broth! Remember to put lots of things like beef knuckles, neck bones, ribs, and marrow bones in it. The more cartilage and connective tissue the better!

  6. electric. so you dont have to babysit fire.