🦴 Wildly Nourishing: How to Make Bison Bone Broth the Gold Standard Way

 Deeply flavorful. Nutrient-dense. Comforting down to your bones.

At Gold Standard Bake Shop, we believe the best things take time — and bison bone broth is no exception.

This is more than just broth. It’s a slow-simmered, collagen-rich elixir made the old-fashioned way, using Wild Idea bison bones, mineral-rich aromatics, and a long, patient simmer in our old-world copper pots.

Whether you sip it solo, use it as the foundation for sauces, or ladle it into soups, our Wild Idea Bison Bone Broth is pure culinary gold.

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🦬 Why Bison?

We use bones from Wild Idea Buffalo Co., a regenerative ranching operation that raises 100% grass-fed, field-harvested American bison in the Great Plains — the way nature intended.

Bison bones offer:

✅ Rich marrow and gelatin
✅ A deeper, cleaner flavor than beef
✅ Higher omega-3s, lower cholesterol
✅ Ethical, sustainable sourcing you can feel good about

These aren’t just bones — they’re from animals raised with respect, on native prairie grasses, and never given antibiotics or hormones.

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🫕 Why Bone Broth?

Bone broth has been a healing staple for centuries — revered in nearly every culture for its ability to nourish, restore, and support:

• Gut health & digestion (thanks to natural collagen and gelatin)

• Joint support from glucosamine, chondroitin, and minerals

• Immune strength from amino acids like glycine and proline

• Skin and hair health due to naturally occurring collagen

• And it just plain tastes amazing.

We take this ancient wisdom and apply Gold Standard care — nothing synthetic, nothing rushed.

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🍲 The Gold Standard Bison Bone Broth Method

Yield: ~3 quarts
Time: 24 hours (slow and steady)

🦴 Ingredients

• 3–4 lbs Wild Idea bison bones (marrow + knuckle + neck = ideal combo)

• 1 large yellow onion, quartered

• 2 carrots, roughly chopped

• 2 celery stalks, chopped

• 6 cloves garlic, smashed

• 2 tbsp apple cider vinegar (helps extract minerals from bones)

• 2 bay leaves

• 10–12 black peppercorns

• 1 small bunch fresh thyme

• Filtered water to cover

• Optional: 1 small piece kombu (for natural glutamates)

• Optional: 1 tbsp sea salt (add to taste after simmering)

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🔥 Instructions

1. Roast the Bones (Optional but Recommended):
   Roast bison bones in a 400°F oven for 30–40 minutes until browned. This adds deep umami and rich color to the broth.

2. Build the Base:
   In a large copper stockpot or Dutch oven, add the bones, veggies, garlic, vinegar, and aromatics. Cover with filtered water by 2–3 inches.

3. Bring to a Gentle Simmer:
   Slowly bring to a low boil, then reduce heat immediately to a barely-there simmer. Skim off any foam during the first hour.

4. Simmer Low & Slow:
   Simmer uncovered or partially covered for 12 to 24 hours. For the richest broth, we simmer for a full 24 hours in copper, which draws out marrow, collagen, and deep flavor.

5. Strain & Store:
   Remove large solids with a slotted spoon. Strain broth through a fine mesh sieve. Let cool. Store in glass jars in the fridge for up to 5 days, or freeze for up to 3 months.

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💡 Gold Standard Tips

• Use copper cookware for slow, even simmering and deep flavor extraction.

• Add a splash of wine or tomato paste toward the end for richness (especially if using in stews).

• Let it gel in the fridge — that’s the collagen magic.

• Sip it warm with a pinch of sea salt and lemon, or use as a base for Bolognese, risotto, grains, or sauces.