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Bison Bone Broth
This homemade broth is both deliciously flavorful and nutritious. It's the best thing to have in cold weather.
Ingredients
- 4 lbs bison bones
- 1 tbsp olive oil
- 2 large carrots cut into chunks
- 1 large yellow onion peeled and quartered
- 1 whole head of garlic peel outer layer and cut in half crosswise
- 2 celery stalks
- 1/2 cup dried shiitake mushrooms or porcini
- 1 bouquet of bay leaves + thyme sprigs tied together with kitchen twine
- 2 tsp black peppercorns
- 2 tbsp apple cider vinegar
- salt and pepper
Instructions
- Preheat the oven to 400°F. Place the bones on a large rimmed baking sheet. Drizzle them with olive oil
- Roast for 30 minutes or until browned
- Place the roasted bones in a stockpot. Add the vegetables, dried mushrooms, herbs, peppercorns and vinegar. Add enough cold water to cover the bones and vegetables by 1 to 2 inches
- Bring to a boil over high heat and then reduce heat to a gentle simmer. Simmer, uncovered, for 12 hours. Add more water as needed when bones become exposed
- Remove the bones and meat from the broth using tongs
- Strain the broth through a fine-mesh strainer and then season it with salt and pepper. Let it cool. Transfer to jars and store in the refrigerator or freezer
