📝 Ingredients:
🦌 2–3 lbs (1–1.5 kg) Elk Marrow Bones
🧅 1 large onion, quartered
🥕 2 carrots, chopped
🌿 2–3 celery stalks, chopped
🧄 4–6 garlic cloves, crushed
🍃 2 bay leaves
🌱 Fresh herbs (thyme, rosemary, parsley) or 1–2 tsp dried
🧂 1–2 tsp salt (add more to taste at the end)
⚫ Whole peppercorns (8–10)
💧 12–14 cups water (enough to fully cover the bones)
🍎 Optional: 1–2 tbsp apple cider vinegar (helps extract nutrients & collagen)
📝 Ingredients:
1️⃣ (Optional) Roast the bones
🔥 Preheat oven to 425°F (220°C)
🍖 Place marrow bones on a baking sheet
⏲️ Roast 25–30 minutes, flipping halfway
2️⃣ Prep your broth pot
🍲 Add roasted bones to a stockpot or slow cooker
🥕 Add onions, carrots, celery, garlic, herbs, peppercorns & bay leaves
💧 Cover fully with water
🍎 Add apple cider vinegar (optional)
3️⃣ Bring to a gentle simmer
🔥 Heat until it just begins to boil
➖ Reduce to low for a gentle simmer
🫧 Skim foam during first 30–45 minutes
4️⃣ Simmer long and slow
🧯 Stovetop: 12–24 hours
🕰️ Slow Cooker: 18–24 hours
⚡ Instant Pot: 3–4 hours on High Pressure
💧 Add water as needed
5️⃣ Strain the broth
🦴 Remove bones & veggies
🥣 Strain through a fine sieve
🚮 Discard solids
6️⃣ Cool & store
❄️ Cool to room temperature
🧊 Refrigerate until gelatinous
📦 Store 5–6 days in the fridge
🥶 Or freeze up to 6 months
🍽️ How to Use It
☕ Sip hot as a nourishing drink
🍲 Use as the base for soups & stews
🍛 Add to sauces or gravies
🍚 Cook rice or grains in it
💪 Boost protein & collagen in meals