Roasted Bone Broth

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  • 1 gallonServings


  • 4 lbs. mixed bones
  • 2 Tbs. melted coconut oil or olive oil
  • 1 large onion, quartered
  • 1 head fennel, chopped
  • 2 celery stalks, chopped
  • 2 large carrots, chopped
  • 1 head (not clove) of garlic
  • 2 bay leaves
  • 1 tsp. peppercorns
  • Handful thyme sprigs
  • 20 cups water
  • 2 Tbs. apple cider vinegar


  1. Preheat oven to 425°F. Arrange bones on large baking sheet or roasting pan. Drizzle with oil and toss to coat. Roast 1 hour.
  2. Transfer roasted bones to large Crock-Pot (or stock pot), and add onion, fennel, celery, and carrots. Cut garlic head in half, and add half to pot (reserve remaining half for other uses). Add bay leaves, peppercorns, thyme, water, and vinegar. Cover, and cook 12-24 hours, skimming off foam during first few hours of cooking. Check broth periodically to be sure water hasn't cooked off.
  3. When broth is finished, strain liquid and discard solids. Season to taste with salt and pepper. Let cool, and refrigerate. Remove fat layer that accumulates on top, and discard. Store broth in glass jars for up to five days. Broth can be frozen for up to two months.

Nutrition Information

  • Serving Size: 1 cup
  • Calories: 60
  • Carbohydrate Content: 8 g
  • Fat Content: 3.5 g
  • Fiber Content: 2 g
  • Protein Content: 1 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 40 mg
Harissa Roasted Salmon with Lemon Asparagus recipe

Harissa Roasted Salmon with Lemon Asparagus

This true “tray meal” comes together in minutes, making it perfect for a busy weeknight dinner.p.p1 {margin: 0.0px 0.0px 5.0px 11.0px; text-indent: -11.0px; line-height: 10.0px; font: 9.0px Helvetica} Preheat oven to 400°F. Line shallow roasting pan with foil, and set aside. In small bowl, mix together 1 tsp. oil, harissa paste, and honey. Brush fish all over with harissa mixture, and place on one half of prepared pan. In medium bowl, toss asparagus with remaining oil, salt, and pepper, and arrange on other half of roasting pan. Nestle lemon quarters among filets and asparagus. Roast 10–12 minutes, or until fish is just cooked through. To serve, divide each filet in half, and remove center bones (and skin, if desired), add ¼ of asparagus and ¼ roasted lemon, and garnish with cilantro, if using.