Low Fat Hearty Homemade Bone Broth
Nourish your body and soul with this Low Fat Hearty Homemade Bone Broth—a warming, nutrient-packed elixir that's perfect for sipping or as a base for soups and stews. Made with roasted beef or chicken bones, fresh vegetables, and aromatic spices like bay leaves and peppercorns, this broth boasts a deep, rich flavor while staying low in fat thanks to an easy overnight chilling and skimming technique. Slow-simmered for up to 24 hours with a splash of apple cider vinegar to draw out essential minerals, this homemade bone broth is as wholesome as it is satisfying. With a simple prep, minimal hands-on effort, and storage options for meal prep convenience, this recipe is your go-to for a delicious, gut-healing superfood.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 pounds Beef or chicken bones
- 2 medium, chopped Carrots
- 2 medium, chopped Celery stalks
- 1 large, quartered Onion
- 4 whole, peeled Garlic cloves
- 2 tablespoons Apple cider vinegar
- 2 Bay leaves
- 1 teaspoon Peppercorns
- 1 teaspoon Salt
- 12 cups Water
- 1 bunch Fresh parsley (optional, for garnish)
Instructions
Rinse the bones under cold water to remove any residual blood or impurities. This helps in achieving a clearer broth.
In a large stockpot, place the rinsed bones and cover them with water by about 2 inches.
Add the apple cider vinegar to the pot and let the bones soak for 30 minutes. The vinegar helps to draw out nutrients from the bones.
While soaking, chop the carrots, celery, and onion into large pieces and peel the garlic cloves.
After soaking, bring the pot to a boil over high heat for about 10 minutes. Skim any foam or impurities that rise to the top of the pot with a fine-mesh skimmer or spoon.
Reduce the heat to low and add the chopped vegetables, garlic, bay leaves, peppercorns, and salt to the pot.
Cover the pot partially with a lid and let it simmer on very low heat for 10-12 hours. For a deeper flavor, simmering overnight or up to 24 hours is recommended. Add more water if necessary to keep the bones and vegetables submerged.
Once the broth is done simmering, turn off the heat and allow it to cool slightly.
Strain the broth through a fine-mesh sieve into another large pot or container, discarding the bones and solids.
For a low-fat broth, refrigerate the strained broth overnight. Skim off the solidified fat from the top.
Reheat the broth gently before serving or using it as a base for soups. Garnish with fresh parsley if desired.
Store any leftover broth in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Facts
Calories |
2139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.9 g | 164% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 2795 mg | 122% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 15.4 g | ||
| Protein | 188.0 g | 376% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 633 mg | 49% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 3551 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
