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Emu Bone Broth


I found out in 2021 that I had developed a a life threatening allergy to mammals. This condition, called alpha gal syndrome, wrecked my life for awhile until I learned how to live my life without any mammal products. Part of that transition included using different animal bones to make bones broths with. I used to make beef and pork broths but I couldn’t do that any more so chicken, turkey, emu and duck bones have become the new normal. Emu meat tastes a lot like beef so their bones create a great stock/bone broth that can substitute for beef broth in any instance. I’m going to show you how to make it here. I use an instant pot pressure cooker to speed up the process and to help break down the bones better.

Ingredients:

*4 long emu leg bones *3 tsp salt

*1 gallon water

*1 onion

*4 cloves garlic

*2 celery stalks

*2 carrots

*2 tbsp olive oil

1/2 c apple cider vinegar


Directions:


Turn your oven on 450 to preheat. Place your emu bones onto a baking tray and coat with olive oil and 1 tsp of the salt. Roast the bones for 1 hour at 450. Remove the bones from oven. Place washed vegetables into instant pot, there’s no need to even cut them up. Add the emu bones. Then 1/2 cup apple cider vinegar. This will help break down the bones but won’t make it taste like vinegar. Then add 1 gallon of water and 2 tsp of salt. Put the lid on your instant pot and set the timer to 2 hours and 30 min on high pressure. Once it’s finished let the pressure release naturally. Once cooled slightly then strain your broth from the bones and veggies. Store broth in an airtight container for up to a week in the fridge. It can also be frozen or canned.


Here’s a video on how to make it yourself.




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