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Bone Broth

Bone Broth

Bone Broth

I used moose bones, some bear ribs, and a couple deer bones I found. The stock has some good healthy nutrients, and lots of collagen. This recipe would work great with beef bones.

Highbush cranberry jelly in small jars
Bone Broth
  • 8L water or enough to cover bones/meat
  • 1/4 cup red wine vinegar
  • 1 onion
  • 6 bay leaves
  • 2 tsp peppercorns
  • 1 sprig rosemary
  • 6 fresh sage leaves
  • 4 star anise pods
  • 5 juniper berries
  • salt to taste, usually around a Tbsp. Just add a bit and keep tasting it, so it doesn’t get too salty.
a person holding a branch of highbush cranberries
a bush of highbush cranberries
A large of bowl of highbush cranberries


Brush bones with olive oil, sprinkle with salt and pepper. Roast bones in a pan at 400 for 60 mins.

Slow cook, just barely simmering, more like keeping the stock steaming for 24hrs. A big slow cooker would work great. I left it on the stove on low, set at 1, and checked it every few hours. After, cool down stock, skim off fat, and strain out the meat chunks and bones/herbs. I heated the stock back up to a boil, then turned it down to simmer and pressure canned it at 15lbs, for my elevation, for 25 minutes in quart jars. My yield was 6 & 1/2 quarts.

By Mandy Starnes

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