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Sipping bone broth, the whole dishSipping bone broth, close up

Sipping bone broth

12 min · 14 g protein · 68 cals / serving

A mug of hot, salted bone broth, the way carnivore eaters drink it: rich enough to coat your lips, savoury and clean, with nothing in it but the broth and salt. Use beef or chicken, homemade or a good gelled store-bought one, and warm it gently so it stays clear.

Servings6

Ingredients

  • 8 cups bone broth, beef or chicken, homemade (see tips) or store-bought
  • 3/4 tsp salt, to taste

Steps

  1. Pour the broth into a saucepan. If it is homemade and chilled, lift off the hard fat cap first and keep it for cooking, or leave some on if you like a richer mug.
  2. Warm the broth over medium heat until it steams and just starts to bubble at the edges, 8–10 minutes. Do not let it boil hard, or it turns cloudy. Season with salt a pinch at a time until it tastes rounded rather than salty.Step 2, what it should look like
  3. Ladle into mugs and sip hot. Keep the rest in the fridge and reheat one mug at a time.

Good to know

How do I make the broth from bones?

Roast about 4 1/2 lb of beef knuckle, marrow and neck bones at 425°F for 40 minutes, or use raw chicken backs, wings and feet. Cover with 3.5 liters (15 cups) of cold water, bring to a simmer, skim the foam, then keep it at the barest simmer: 12–24 hours for beef, 8–12 for chicken. Strain, cool and chill. A good broth sets like jelly in the fridge; that is the gelatin you want.

Is this strict carnivore?

Yes, as written: broth and salt only. Many stores' broths add onion, celery or herbs, so read the label if you are strict.

How long does it keep?

Five days in the fridge, three months in the freezer. Freezing it in single-mug portions makes a quick cup easy.

Can't fill you up alone — pair it with protein.

Per

Calories
22
Protein
(84%)
4 g
Fat
(7%)
<1 g
Carbohydrates
(9%)
1 g
of which sugar
<1 g
Fiber
<1 g
Sodium
240 mg

Can't fill you up alone — pair it with protein.

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Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 408 kcal goes into the pot and 1904 g of ingredients comes out as about 1850 g of food: 22 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.