How to Make Paleo Bone Broth

If you want to know how to make paleo bone broththe way our ancestors made it, these are the guidelines you should follow.

What is Paleo Bone Broth?

There’s not much of a difference between bone broth and paleo bone broth.

Both are stocks made by cooking animal bones for several hours in order to obtain a thick, gelatinous soup.

What NOT to Add to Paleo Bone Broth

While the following may be added to normal bone broth, paleo bone broth should be free of:

Legumes such as Lentils, Beans, Peas, Peanuts, Soy beans)
Grains such as Wheat, Corn, Rice, Pasta, Barley
Dairy such as Milk, Butter, Ghee, Yogurt
Some Veggies such as White Potatoes

What Can Be Added to Paleo Bone Broth

All spices, herbs, greens and most vegatables are O.K to be added to bone broth. These include:

Onions
Garlic
Celery
Carrot
Ginger
Cilantro
Cumin
Turmeric
And many others!

How to Make Paleo Bone Broth in One Pot

Ingredients Needed

2 kgs of roasted bones from beef, goat or chicken
1 medium sized onion, chopped
2 tomatoes, chopped
1 carrot, chopped
6 garlic pearls, chopped
1 inch piece of ginger
1/2 teaspoon of pepper
1/2 teaspoon of turmeric
Handful of cilantro
Salt to taste
1 tablespoon of vinegar

Directions

Prep your bones by thoroughly washing them and then roasting them over a medium flame. I buy my bones roasted, so I just skip this step.
Pour enough water to cover the bones.
Now in your slow cooker, dump in your bones and the rest of the ingredients a give it a quick mix.
Turn on the switch and let it cook for 6 – 24 hours. The longer, the better as they say.
Once done, allow to cool a bit and then strain to get a clear smooth stock.
Drink right away and store the excess in the fridge or freezer for later use.

Tips
If you don’t have a crockpot, or don’t have time (like me), go ahead and use my pressure cooker bone broth recipe. It gives the SAME results:
Easiest and Yummiest Pressure Cooker Bone Broth Recipe

You can replace the vinegar with the same quantity of lemon juice. The reason we are using this acidic ingredient is not for flavor but to leach as much as the nutrients as we can out of the bones.

Make sure you are using grass-fed bones from a preferably young animal.

Save