Few ingredients, no fluff, and straight-up flavor—this slow cooker bone broth is exactly what you want if you’re doing carnivore or just wanna keep things meat-focused and simple.
It’s rich, cozy, and honestly? Feels like the kind of thing your body just says “yes” to. Once you make a batch of this, there’s no going back to boxed broth ever again.
Bone Broth Belongs in Every Carnivore Fridge
No need to overthink it—this isn’t some wellness fad. Bone broth’s been around forever for a reason. Long, slow simmering pulls all the good stuff outta the bones—collagen, minerals, aminos—all the things that support your joints, gut, skin, the whole deal.
If you’re sticking to animal-based eating, this is one of those things that adds variety without straying off course. You can drink it straight, use it to cook, or mix it into other meat-forward meals.
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And since you’re making a big batch, you’ll have enough to stash in the freezer or just sip on all week.
The Carnivore Broth That’s All About Flavor, Not Frills
What makes this recipe awesome isn’t just that it’s easy—it’s that you can make it work with whatever bones you’ve got. Don’t have a whole chicken? Toss in backs, wings, turkey parts, duck… whatever’s around.
Still tastes amazing, still fits a meat-only lifestyle.
Now, yeah—the original version has some optional veg (stuff like carrot or celeriac), but if you’re keeping things 100% plant-free, just leave ‘em out. Bump up the chicken feet or add a few extra bones to keep that rich texture.
Chicken Feet: Weird-Looking, But Kinda Magic
If you’ve never used chicken feet in broth before, yeah—they look a little gnarly. But don’t skip ‘em.
The gelatin they give off when slow-cooked? That’s the gold. You’ll know you nailed it when your broth sets up like jello in the fridge. That means you’ve got serious collagen, which is great for joints, digestion, and even your skin if that’s your thing.
Plus, it gives the broth this silky, full-bodied feel that store-bought just doesn’t have.
How to Store It So You’re Never Without
Once your broth’s cooled, you’ll see a thick layer of fat on top—that’s tallow. Scoop it off and save it. You can cook with it later, melt it over steak, whatever. It’s basically liquid gold if you’re into nose-to-tail eating.
Pour the rest of the broth into jars or containers. It’ll last about a week in the fridge or months in the freezer. Make extra. You won’t regret it.
Sip it hot with a little extra salt, or use it to level up any meat dish you’re making—braises, sauces, even reheating leftovers.
The Backbone of a Solid Carnivore Diet
If you’re eating mostly meat, things can start feeling repetitive quick. That’s where broth steps in. It’s warm. It’s flavorful. It gives your body something it can actually use.
And it breaks things up without going off-plan. No plant stuff unless you want it, no sweeteners, no fluff—just real nourishment that keeps you full and satisfied.
Once you try a homemade version like this, there’s no going back to the watered-down grocery store kind.
Carnivore Diet Chicken Bone Broth
Equipment
- 6-quart slow cooker
- Fine mesh strainer
- Clean glass jars with lids
Ingredients
- 1 whole chicken 3 to 4 pounds
- 8 to 10 chicken feet
- 2 to 3 chicken heads optional
- 1 small celeriac peeled and coarsely chopped
- 2 carrots coarsely chopped
- 3 or 4 bay leaves
- 16 cups water
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt plus more to taste
Substitution Option:
- Instead of the whole chicken, you may substitute with poultry backs or carcasses (such as from chicken, guinea fowl, turkey, or duck).
Instructions
- Arrange the whole chicken, chicken feet, and optional chicken heads in the base of a 6-quart slow cooker.
- Scatter the chopped celeriac, carrots, and bay leaves around the chicken pieces.
- Pour all 16 cups of water into the slow cooker, ensuring the ingredients are fully covered.
- Secure the lid and set the slow cooker to the low setting. Let the broth simmer gently for 24 hours without stirring.
- About 30 minutes before the cooking time ends, stir in the fresh parsley and salt, adjusting the seasoning if needed.
- After cooking, carefully pour the contents through a fine-mesh strainer to separate the liquid from the solids. Discard the solids unless you plan to reuse any bones for a secondary stock.
- If desired, taste the broth and add more salt to your preference. Allow the broth to cool.
- Once cooled, transfer the broth into clean glass jars and secure the lids.
- Refrigerate for up to 7 days or freeze for long-term storage, up to 1 year.
Notes
- When chilled, a layer of fat will rise to the surface. You can remove this fat and save it to use like tallow in other carnivore-friendly recipes.
- Chicken feet give the broth a rich, gelatinous consistency due to their high collagen content, which supports joint health and skin elasticity.
- If the bones still feel sturdy after straining, you can reuse them to prepare another batch of stock.
Nutrition
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.