Nourish your body with this homemade bison bone broth. Meaty bones, herbs and vegetables simmer for hours, infusing this broth with a rich, savory flavor. Check out the recipe as well as some helpful information below.
- bison bones – preferably a mixture of marrow, short rib and oxtail bones
- olive oil
- yellow onion
- whole head garlic
- dried shiitake mushrooms – adds delicious meaty flavor or you can substitute with dried porcini mushrooms, which have a more earthy flavor
- bouquet garni – this is simply fresh herbs like bay leaves + thyme sprigs tied together with kitchen twine
- black peppercorns
- apple cider vinegar – helps to draw minerals out of the bones while simmering (you can substitute this with wine or lemon juice)
Roasting the bones before simmering will caramelize them, giving the broth a deeper, richer flavor, so be sure not to skip this step!
Benefits of Bone Broth
Some of the benefits of bone broth include:
- improved bodily functions
- helps keep you hydrated
- can help improve sleep from the amino acid glycine that is present in small amounts
- more nutrients in your diet from both the bones and vegetables
- keto-friendly recipe
- can help fight the symptoms of keto flu (which often include dizziness, weakness and stomach pains) because it contains electrolytes as well as glycine that helps to break down fat and create more bile
Ways to Use Your Homemade Bone Broth
- You can enjoy sipping on your broth all day long to help you feel full and nourished, soothe your throat or to warm you up on a cool day.
- Use it as a base for soup, sauce or gravy.
- Try boiling rice or pasta with it instead of plain old water to add salty, savory flavor.
- Add it to other dishes like casseroles or savory smoothies to add flavor and nutrients.
- Dehydrate it to use as bone broth powder.
Never leave it out for too long because bone broth spoils quickly. You can store your bison bone broth in the fridge for up to 5 days or freeze it for up to 12 months. Freeze it in ice cube trays if you will be using it in small quantities or in jars for larger quantities.
Did you enjoy this bison bone broth recipe? Let me know in the comments and feel free to share the recipe!
Bison Bone Broth
- 4 pounds bison bones - preferably a mixture of marrow, short rib and oxtail bones
- 1 tablespoon olive oil
- 2 large carrots - cut into chunks
- 1 large yellow onion - peeled and quartered
- 1 whole head garlic - outer layer peeled and cut in half crosswise
- 2 stalks celery - cut into 2-inch pieces
- ½ cup dried shiitake mushrooms - or porcini
- 1 bouquet garni - bay leaves + thyme sprigs tied together with kitchen twine
- 2 teaspoons black peppercorns
- 2 tablespoons apple cider vinegar
- salt & pepper - to taste
- Preheat the oven to 400°F. Place the bones on a large rimmed baking sheet. Drizzle them with olive oil.
- Roast in the preheated oven for 30 minutes or until they are 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. If the water gets too low and bones are exposed, add some more.
- Remove the bones and meat from the broth using tongs. You can save the meat for other uses.
- 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.
- The yield will vary.
- Once the bone broth cools, there will be a layer of fat on top. You can skim it off if that is your preference.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.