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November 03, 2015

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Buffalo Bone Broth / Stock

Making homemade stock is not difficult, but it does take time. The end result is worth every minute, and produces a healthy, flavorful stock that can be used in many recipes or consumed as a broth for daily wellness. (Makes about 4 quarts) Note: If you double this recipe, be sure to double your cooking time too. 
Buffalo Stock

Ingredients:
1 - 3.5 lb. package Wild Idea Buffalo Shanks
1 - 2 lb. package Wild Idea Buffalo Soup Bones
1 - 2 lb. package Wild Idea Meaty Buffalo Bones
1 - onion, quartered & separated
6 - garlic cloves
2 - carrots, chopped
3 - stalks celery, chopped
1 to 2 - tablespoons olive oil
2 - teaspoons salt
1 - tablespoon black pepper
8 - quarts water
2 - tablespoons apple cider vinegar
1 - half bunch parsley

Buffalo Shanks

Preparation:

  • Preheat oven to 400*.
  • Arrange shanks, bones, and all vegetables accept parsley on large baking sheet. Drizzle with olive oil, and season with salt & pepper.
  • Bake in the oven for 45 minutes, turning ingredients occasionally.
  • Transfer ingredients to stockpot, along with brown bits from the roasting pan, cover with 8 quarts water, and add the apple cider vinegar and parsley.
  • Bring to a full boil over high heat on the stovetop. Reduce heat to simmer (bubbles should barely break the surface), cover, and simmer for 48 hours.
  • Using a slotted spoon scoop bones, meat, and vegetables out of the pot. *Optional: Reserve the marrowbones that still have the marrow inside for spreading on toast, and wrap up useable shank meat, which will be fall apart tender for a later use. *See recipe for Layered Nachos.
  • Pour broth through a strainer to remove smaller particles and refrigerate overnight, or until fat has hardened on the surface.
  • Remove stock from refrigerator, and remove the fat from the top of the surface.
  • Return stock to stovetop and bring to a full boil. If broth has not yet reduced to half, reduce heat and simmer uncovered until you have about 4 quarts.
  • Transfer hot broth into clean, warmed jars and cover with lids. Store in the refrigerator for up to one month.*Many recipes will state that you can only store for 3 days. This is simply not true. I have kept stock for months with no problems, but a month is a good safe guide.
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Comments

Cindy

January 07, 2017

My only comment is that I’m wondering why you remove the fat. I make broth with a very similar recipe from bone marrow bones and the collagen and fat I feel are what gives it so much flavor. And I do agree you can keep it in the fridge for a long time as the fat and collagen give it a good seal. Good stuff!!!

Kerry Montgomery

January 07, 2017

I can the stock using the usual pressure canner method and my stock lasts a year or two on the shelf without refrigeration. I also give it away as gifts. So much more delicious than store bought.

Sally

January 07, 2017

Great article. I make buffalo bone broth from your products as needed and I have stored it in the freezer for many months, but best long term storage has been pressure canning the buffalo broth…now we’re talking several years storage. It is a real joy not to have to worry about losing electric power because I have bone broth on the shelf plus I can make a meal faster without having to defrost the stock. How about providing rendered buffalo fat for those of us who homecraft artisan soap?

Jill O'Brien

January 07, 2017

To Cindy: Most of the marrow from the bones melts into the broth, but for those marrow bones that have a little stuck in the inside – it’s a yummy little treat on toast. Agree that it give the broth great flavor!

Sally: We do sell fat, but not rendered. A consideration though……

Dira

January 10, 2017

Wouldn’t the fat be rendered after the initial 48 hours ? That would the fat on the top layer that would be removed….?

Dan

January 11, 2017

I wonder why pressure canning is necessary after this long period of simmering, may be able to put it up with just a 10 minute boil. I take all rendered fats and spread them on top of bird feeder where they cool and are loved by the woodpeckers starlings and other bug eating birds.

Ross Christensen

January 11, 2017

To start, traditionally Broth is made from meat and veg, Stock is made from bones and veg. but just as history is written by the victors, language is written by the plebs. Like in the U.S. Aluminium is now called Aluminum, stock and broth are being boiled down to the same definition (pun intended). The reason pressure cooking is needed is because it’s the only way to guarantee sterility inside the jar to make it shelf stable (OK, not the only way but I’m not going to give out pasteurization degrees today). Lastly fat should be removed if you want it shelf stable because fat can turn rancid and while it CAN be made shelf stable the easier and safer road is to remove it.
This all of that said I really want to make this recipe!

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