Long-Simmered Roasted Bison Bone Broth
Posted on 02 November 2016
Makes about 4 quarts, ready in 12-18 hours
- 5 pounds bison marrow bones
- 1 cup red wine
- 4-6 quarts water
- Preheat the oven to 425 degrees F
- Place the bones in a single layer in a roasting pan and roast in the heated oven for 45 minutes
- Transfer the bones to a heavy stockpot and then pour in the wine. Add enough water to cover the bones by 2 inches (4-6 quarts).
- Bring the iquid to a boil over high heat, and then immediately lower the heat to medium-low. Cover and simmer for at least 12 and up to 18 hours, adding water to keep the bones submerged.
- Strain the broth through a fine-mesh sieve and then use a wide-mouthed funnel to pour it into two four 1-quart Mason jars, sealing their lids tightly. Cook with the broth right away or place the jars in the refrigerator to allow the fat to harden. Be sure to spoon off the hard fat before cooking with the broth. You can reserve this fat to cook with, or discard it. You can freeze the broth for up to six months.