Black Truffle Bone Broth

Bone broth is gaining in popularity, and for good reason: it’s healthy, delicious, and helps use up extra veggies you may have around the house! This tasty black truffle bone broth recipe from Jarrett Jackson adds extra depth of flavour with our Black Truffle Salt. For a keto-friendly bone broth recipe, simply omit the carrots and parsley root.

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Black Truffle Salt

Black Truffle Bone Broth

Ingredients

Servings

• 3.3 lb Prime Rib bones (or any chicken or beef bones, ideally with a little meat still on)
• 2 md celery stalks
• 2 md carrots (halved)
• 1 parsley root (halved)
• 1 md unpeeled white onion (quartered)
• 5 clove garlic (peeled)
• 2 tbsp apple cider vinegar (or fresh lemon juice)
• 2-3 bay leaves
• 2 tbsp Amola Black Truffle Salt
• 1 tbsp black pepper
• 8-10 cup water (enough to cover the bones)

Instructions

1. Combine all the ingredients in a large stockpot, a slow cooker or instant pot. Make sure you have enough water to cover the bones.
2. If using a stockpot, bring to a boil and then reduce the heat to low. Simmer for 12–24 hours. If using a slow cooker, cook on low for 12–24 hours, or for two hours in your Instant Pot.
3. Strain the stock into glass jars. Let cool for two hours, then skim off any excess fat.
4. Season to taste with additional Amola Black Truffle Salt, black pepper or hot sauce, and enjoy!