Here’s what I started with… approximately 3 lbs. Bison Bones containing marrow.

Step 1: Add vegetables to slow cooker.

I chose to only use one onion, which I chopped up. You may also consider using carrots or celery.

Step 2: Roast Bison Bones and place on top of vegetables.

We sell our bones in cartons of approximately 3 lbs. This should make you 3-4 cups of bone broth. Roast your bones in a roasting pan at 300*F for 30 minutes. Add to slow cooker.


Step 3: Add your preferred seasonings.

I added 1/2 tsp. of salt and sprinkled some rosemary. You may also want to add a couple cloves of garlic.

Step 4: Add water

Cover the bones entirely with water + 2 tbsp. apple cider vinegar, place on the lid and turn slow cooker heat to low.


Step 5: Cook and wait.

I allowed my bones to heat in my slow cooker for 36 hours on low. This allowed the marrow to soften and come out of the bones and gave me a nice dark broth as my finished product.

Step 6: Remove the bones and strain.

Using a strainer, remove chunks from your broth.

Step 7: Drink, use or store.

This broth can be used for cooking, making gravy or drinking. If you are not going to immediately use the bone broth, you can store it in the fridge for a couple of days (in airtight containers) or freezer for up to a couple months. If you cool the broth, a layer of fat will form at the top. Scrape this fat off before re-heating and using.

Would you like to try this for yourself?