Ingredients
Scale
- 3 pounds bison bones
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, quartered
- 4 garlic cloves, smashed
- 2 tablespoons apple cider vinegar
- 1 teaspoon black peppercorns
- 2 bay leaves
- 10 cups water
Instructions
- Preheat the smoker to 225°F (107°C).
- Smoke the bison bones for about 2 hours until browned.
- Place the smoked bones, vegetables, apple cider vinegar, peppercorns, and bay leaves in a large pot.
- Add water and bring to a boil.
- Reduce heat and simmer for at least 12 hours.
- Strain the broth and discard solids.
- Let it cool and store in the refrigerator or freezer.
Notes
- For a more intense flavor, let the broth simmer for up to 24 hours.
- If desired, season with salt before serving.
- Prep Time: 15 minutes
- Cook Time: 12 hours
- Category: Soups
- Method: Smoked
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 0g
- Sodium: 5mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 20mg