bison bone broth

Easy two steps – Roast the bones, boil the bones. Don’t be intimidated – it’s not that hard and it is totally worth it! Roast with dried herbs and spices for the quick fix or fresh garlic and onions if you are feeling fancy.

Ingredients:

• 3-4# Bison Bones (match to the size of your cooker)

• Spices of your choice: Black pepper, garlic herb spice mix - Do not salt

• Veggies and herbs of your choice: fresh garlic, onions, shallots, rosemary, thyme, etc.

Directions:

1. Fill baking pan or cookie sheet with bison bones

2. Season as desired - dry spices or fresh garlic, onions and herbs of your choice.

3. Roast bones for one hour at 300 degrees.

4. Transfer bones to slow cooker or pressure cooker and cover with water. Add veggies if desired. (Carrots, celery, etc.) Don’t use salt.  Best to salt when using the broth so you know how much salt is needed.

5. Slow cooker for 24 hours on low. Pressure cooker for 12 hours. Add water as necessary to keep it about 1 inch below the bones.

6. Cool the broth so you can remove the bones. Leave marrow in the broth. Strain out veggies and meat if desired. I leave them in and eat it like soup.

7. Transfer broth to glass jars and cool. Can it, or freeze it (better to freeze in something other than glass), or keep it in the fridge and use it within 7 days. Makes 2-3 qt depending on size of cooker.

Bison Bone Broth