Carnivore LIQUID GOLD: Bone Broth and Dairy-Free Gravy Recipes!

bones

🥗Healthier: grass-fed bones

💰Cheaper: chicken bones

Grass-fed bones may offer better nutrients, while chicken bones are more affordable.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar is often considered healthier, while white vinegar is budget-friendly.

Debone an entire chicken to get the bones for the broth.

Dry brine the chicken with salt and refrigerate it.

Drizzle olive oil over the chicken bones and sprinkle with salt.

Roast the bones in the oven at 475°F for 45 to 60 minutes until browned.

Pour 1 cup of hot water onto the roasting pan to scrape up the roasted juices.

Transfer the roasted bones and the liquid into a pressure cooker.

Add enough water to cover the bones completely in the pressure cooker.

Cook the bone broth in the pressure cooker on high for 3 to 4 hours.

Once done, release the steam and strain the broth through a fine mesh strainer into a large bowl.

If desired, reduce the strained broth in a saucepan to concentrate the flavor.

To make gravy, use 2 cups of the bone broth and add unflavored beef gelatin (about 2 tablespoons per cup of broth).

Heat the broth and gelatin mixture in a large flat skillet over medium-high heat.

Whisk the mixture and cook down until reduced by half, stirring occasionally.

Taste and adjust seasoning with salt at the end.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary