I take 4 to 5 pounds of bones (your choice) and brown them well in the oven. I line cookie sheet with parchment paper for easy clean up.
Place browned bones in crock pot or oven proof pot or casserole with lid. add a whole halved unpeeled garlic bud, bunch of fresh parsley, 2 inch piece of ginger root, 1 large unpeeled onion with root end trimmed, TBS whole peppercorns and 2- 3 TBS apple cider vinegar. Wait to add optional salt until broth is cooked.
Place bones in crock pot or oven proof pot with lid. Add other ingredients to pot and cover with filtered water.
Cook in either in a very slow oven or crock pot on low overnight. Let cool a little, remove solid ingredients and strain broth thru cheesecloth lined fine strainer.
Refrigerate until fat is cold and easily removed. At that point I portion out 8 ounce portions and freeze for later use.
Hope this helps!
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7/22/14 12:38 A
I just follow the normal stock recipes in the cookbook (I prefer Joy of Cooking for meats and the vegetarian [not bone] books for veggie stocks). For something like stock, it doesn't really matter if it is over the stove or in a crock pot; just assume it will take longer in the crock pot.
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