Bison Bone Broth

Name: Bison Bone Broth
Prep time: 20 min
Cook time: 24 h
Total time: 24 h 20 min
Yield: 6
Ingredients: 4 pounds The Honest Bison bison knuckle bones; 2 whole carrots; 2 celery ribs; 1 head of garlic; 1 yellow onion; 3-4 bay leaves; 2 Tbsp. salt; 1 Tbsp. apple cider vinegar; 8 cups of water; 3-4 sprigs of fresh thyme; 1 Tbsp. peppercorns

Perhaps this season more than any other, we’re in need of a good nourishing bone broth. Bone broth not only forms the basis of all soup recipes – check out this one for Elk Ramen Bowls – but in it’s packed with nutrients in its own right. Whether you’re feeling a bit under the weather, want to boost your immune system, or simply feeling the desire to curl up with a nice warm mug of something fragrant, this simple yet classic recipe for Bison Bone Broth by Primal Pioneer will get you through the colder months ahead.

This recipe specifically uses our Bison Knuckle Bones but you can use any bones you like to form this base. We’ve got plenty to choose from! This recipe also makes a great base for any soup recipe.

Recipe & Photography by Primal Pioneer.

Bison Bone Broth

Primal Pioneer

Servings

Prep Time

20 minutes

Cook Time

24 hours

Ingredients

4 pounds The Honest Bison bison knuckle bones
2 whole carrots
2 celery ribs
1 head of garlic
1 yellow onion
3-4 bay leaves
2 Tbsp. salt
1 Tbsp. apple cider vinegar
8 cups of water
3-4 sprigs of fresh thyme
1 Tbsp. peppercorns

Directions

Preheat oven to 425 degrees F.
Place the bison knuckle bones onto a baking sheet, and roast for 30 minutes, turning the bones halfway through.
While the bones are roasting, chop the carrots, celery ribs, and onion into large chunks. Peel the garlic head and quarter.
Once the knuckle bones have roasted, remove from the oven. Using kitchen tongs, transfer the bones to a 6-8 quart slow cooker.
Add the remaining ingredients, cover, and cook on low for 24 hours.
After 24 hours, strain the ingredients to separate the broth from the solids. Transfer the broth to quart or pint-sized glass jars or other glass containers with an air-tight lid.
Let completely cool before sealing. Once cooled, you can choose to remove any fat solids before sealing or leave them as is.
Seal with an air-tight lid and store refrigerated for up to five days or freeze for up to one year.