Bison Bone Broth/Stock
Ingredients
4 lbs+ bison bones- mix of marrow, knuckle, cross-cut shanks, soup bones, oxtail
Oxtail is HIGHLY recommended, it adds a large amount of collagen to the stock
2 med. unpeeled carrots, cut into approx. 2 in. pieces
1 med. onion, quartered
1 head of garlic, cloves peeled and halved
2 celery stalks, cut into approx. 2 in. pieces
2 bay leaves
2 T black peppercorns
2-3 sprig rosemary
1 T+ cider vinegar
1 T+ salt
***amounts can be adjusted and additional herbs, spices, and or vegetables added to chef's preference
***amounts can be adjusted for smaller/larger amount of broth/stock
Directions
Preheat oven to 450°F. Place bones, carrots, onion, and garlic on a roasting pan and roast for 20 mins. Stir/rotate ingredients and roast for another 20 min., or until deeply browned.
In a 6 qt stock pot/crock pot add remaining ingredients and roasted ingredients with juices. Then fill pot with water until about an inch from the top of the pot. ** Larger pots can be used, adjust ingredient amounts as needed.
Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with the lid slightly open for at least 8 hours or up to 72 hours.
Do not leave cooking broth/stock unattended, simply turn off, cool and continue simmering when returned.
The longer you simmer, the better it will be- do not cook over 72 hours, can cause bitter taste
Once meat is cooked, taste and add additional ingredients as needed/desired.
Add more water if necessary to ensure bones and vegetables are covered.
Remove pot from heat and let cool slightly. Strain liquid using a fine-mesh sieve/strainer. Discard vegetables and bones. Continue to cool, once at a slightly warm temperature you can place in the fridge. Remove solidified fat from the top of the chilled broth/stock.
I like using the fat to cook/pan fry things with. Store extra fat in freezer.
Use broth/stock and/or store extra in the freezer. Broth/stock can be stored fresh for about 5-7 days in the refrigerator.