Bison Bones for Soups & Broth

Bison Bones with Marrow for making stocks & broth. Approximately 3 lbs. of Bison Bones with marrow for use in making Bison Broth or Stock. Making Bison Bone Broth: Roast Bison Bones at 300*F for 30 minutes. Add preferred vegetables (onion, carrot, celery) and bones to slow cooker. Add 2 tbsp. apple cider vinegar, 1/2 tsp. salt, garlic (optional), and a sprinkling of rosemary (optional). Cover bones completely with water. Cook on low for 36 hours. Strain. Store in airtight containers in fridge (few days max) or freezer (for up to a few months). After cooling, you will need to scrape off a layer of fat before re-heating. Use Bone Broth for: Drinking for nutritional benefits Making Gravy Cooking (use in place of bouillon cubes or broth/stock in recipes) Soups