Dr Fung Bone Broth Recipe: Gut-Healing Elixir in Your Slow Cooker

I’ve been making bone broth for years, but this slow cooker version takes all the guesswork out of the process. It’s the kind of recipe that practically cooks itself while you go about your day.

What makes this special is the long, gentle simmer that extracts maximum nutrients and flavor from the bones. I use a mix of beef and chicken bones for depth, plus apple cider vinegar to help break down the collagen.

By the time it’s done, you’ll have a rich, golden broth that’s packed with gut-healing properties. The aroma alone will have you eager to ladle up a cup.

Strain and store for sipping or using as a base for soups and stews.

Ingredients for Dr Fung Bone Broth

Simple, nourishing ingredients for a healing broth that restores and revitalizes from within.

The bones are everything here. Grass-fed beef marrow bones from Whole Foods or your local butcher give the richest, most mineral-packed broth. Chicken feet (find them at Asian markets) add that silky gelatin texture. Don’t skip the apple cider vinegar—it’s the key to pulling all those good-for-you minerals out of the bones. Ask for bones labeled ‘soup bones’ if you’re unsure what to get.

No chicken feet? Add an extra pound of beef bones. Out of apple cider vinegar? Lemon juice or white vinegar works in a pinch. The veggies can be swapped—leeks or parsnips instead of onions, fennel for celery. Bay leaves are non-negotiable though (they’re doing the heavy lifting on flavor). If you’ve only got pre-ground pepper, use half the amount.

Broth keeps in the fridge for 5 days or frozen for 6 months. Strain and cool before storing—fat cap on top? That’s liquid gold for cooking (or just skim it off). I freeze mine in muffin tins for easy single-serving portions (worth the extra minute).

Step-by-Step Instructions for Healing Bone Broth

This slow cooker method makes the process nearly effortless while delivering maximum flavor and nutrition.

Step 1: Roast the Bones for Depth of Flavor

Preheat your oven to 400°F. Arrange the 2 lb Beef Bones and 0.5 lb Chicken Feet on a baking sheet in a single layer. Roast for 20-25 minutes until the bones are deeply browned and aromatic.

This step is crucial—it caramelizes the natural sugars in the bones, creating a rich, complex base for your broth. You’ll notice the kitchen filling with a delicious, meaty aroma when they’re ready. Don’t skip this, as it transforms good broth into exceptional.

Step 2: Combine All Ingredients in the Slow Cooker

Transfer the roasted bones to your slow cooker. Add the 12 cups Water, 2 tbsp Apple Cider Vinegar, 2 whole Carrots, 2 whole Celery Stalks, 1 whole Yellow Onion, 4 cloves Garlic Cloves, 2 whole Bay Leaves, and 1 tbsp Black Peppercorns.

The vinegar helps extract minerals from the bones, while the vegetables add subtle sweetness and depth. I roughly chop the carrots and celery (skin on for the onion) to maximize surface area and flavor extraction. The garlic cloves can stay unpeeled—it’s easier and adds a rustic touch.

Step 3: Slow Cook for Maximum Gelatin Extraction

Set your slow cooker to low heat and cook for 18-24 hours. The longer cook time ensures all the collagen in the bones and chicken feet breaks down into gelatin, giving your broth that luxurious, gut-healing texture.

You’ll see a layer of fat form at the top—that’s normal and actually a sign of a good broth. Skim it off if you prefer, or leave it for extra richness. The broth should turn a deep amber color, and the house will smell incredible.

Step 4: Strain and Season to Taste

After cooking, carefully strain the broth through a fine-mesh sieve into a large bowl or pot. Discard the solids—they’ve given all their goodness to the broth. Stir in the 1 tbsp Sea Salt, then taste and adjust seasoning if needed.

Let the broth cool slightly before refrigerating. As it chills, it will thicken noticeably thanks to the gelatin. This is the moment you know you’ve nailed it—real bone broth should have a jelly-like consistency when cold.

Just before serving, stir in the 0.25 cup Fresh Parsley for a bright, fresh finish. This broth keeps in the fridge for up to 5 days or can be frozen for longer storage.

Make-Ahead Tips for This dr fung bone broth

Batch Prep Method

I always make a double batch in my 6-quart slow cooker—just double the bones and water while keeping the veggies and seasonings the same. This way, I get 24 cups of broth at once with minimal extra effort. Trust me, you’ll use it up faster than you think. 💡

Freezing for Long Term

For storage beyond 5 days, portion the strained broth into freezer-safe containers. I prefer quart-sized mason jars (leave 1-inch headspace) or silicone muffin molds for single servings. The broth freezes beautifully for up to 6 months.

Fat Cap Storage

That golden fat cap that solidifies on top? I skim it off and store it separately in a small jar in the fridge. It’s perfect for sautéing veggies or adding richness to sauces. It keeps for 2 weeks refrigerated.

Quick Thawing

When I need broth fast, I thaw frozen portions overnight in the fridge. For same-day use, I place the sealed container in a bowl of cold water, changing the water every 30 minutes. Never thaw at room temperature—safety first!

Weekly Routine

I’ve made this part of my Sunday routine. Start it before bed on Saturday, strain Sunday morning, and you’ll have fresh broth all week. The slow cooker does all the work while you sleep. My Boston apartment smells amazing when I wake up. ❄️

Reheating Tips

Gently reheat on the stovetop over medium-low heat until just simmering. Avoid boiling, which can break down the gelatin. For single servings, microwave in 30-second bursts, stirring between each, until warm.

Frequently Asked Questions