How to Make

Bison Bone Broth


2-3 pounds bison bones (preferably with some meat on them)

1 onion, quartered

2 carrots, roughly chopped

2 celery stalks, roughly chopped

4 cloves garlic, smashed

2 tablespoons apple cider vinegar

1 bay leaf

1 teaspoon black peppercorns

Water (enough to cover the bones)

Salt to taste

Optional: fresh herbs (parsley, thyme, rosemary)

Stove top


Roast the Bones (Optional):

Preheat your oven to 400°F (200°C).

Place the bison bones on a baking sheet and roast for 30-40 minutes until they are well-browned. This step enhances the flavor of the broth.

Prepare the Ingredients:

In a large stockpot, add the roasted bison bones.

Add the onion, carrots, celery, garlic, apple cider vinegar, bay leaf, and peppercorns.

Add Water:

Pour enough cold water into the pot to cover the bones and vegetables. Leave some space at the top of the pot to prevent it from boiling over.

Simmer the Broth:

Bring the mixture to a gentle boil over medium-high heat.

Reduce the heat to low and let it simmer. Skim off any foam or impurities that rise to the surface during the first hour of simmering.

Cook for Long Hours:

Let the broth simmer for 12-24 hours. The longer it simmers, the more nutrients and flavors will be extracted from the bones. Add water as needed to keep the bones submerged.

Strain the Broth:

After simmering, remove the pot from the heat. Carefully strain the broth through a fine mesh sieve or cheesecloth into a large bowl to remove the bones and vegetables.

Cool and Store:

Allow the broth to cool to room temperature.

Transfer the broth to airtight containers and refrigerate for up to 5 days, or freeze for up to 6 months.

Season and Enjoy:

When ready to use, heat the broth and season with salt to taste.

Enjoy your bison bone broth as a nourishing drink or use it as a base for soups, stews, and other recipes.

Enjoy the rich, flavorful, and nutritious benefits of homemade bison bone broth!