I've been making stock from chicken bones (and feet, when I can get them) forever, as I learned from my frugal mother, bt it never occurred to me to make it twice, or thrice, from the same bones. I usually just cook it longer to get all the goodness out. But perhaps I will do that next time. One thing I do NOT do is salt the stock (which is recommended in the first link above), either before, during, or after the cooking. I save that for the finished dish, whatever it might end up being. Salt isn't necessary for the stock making process.

^ That's the one I got - thanks for the recommendation. I returned the 8 quart and got the 7 quart. Chicken is up first - all I need are some chicken feet.

I have a friend who always goes to her son and daughter-in-law’s house for Thanksgiving. They only like white meat and she likes dark so at the end of the day they cut off all the meat, keeping the white and giving her the dark. Years back she discovered that after that they just tossed the bones into the trash she asked for them too and makes stock every year. You can get lots of stock from turkey bones.

Does anyone know which vitamins work with the bone broth ??? Ive always made soups using bones, but Im not seeing the results.

Got the 7 quart crock pot going. Water, chicken bones, garlic, onions, spices. Next time I'm boiling the water then adding to everything. Takes forever for room temp water to boil on high with this thing lol. Hour and 15 so far... [ cue final jeopardy music ]

edit: found this:

food takes seven to eight hours to reach a simmer point (around 210°) on low; versus three to four hours on high.

I will definitely boil the water in a pot before I start my low mode lol.




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Talk about a watched pot never boiling!

Three hours almost on the dot! - boiling.




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This is why it is called a "Slow Cooker", LOL

It's a new gizmo to me. First batch came out great. 7 quart crock-pot = two 64oz / 2 quart ball jars - one full, one 2/3.

I'd love to make some more stock myself but I have a small freezer in my fridge and no room for any stock in it

Have you got enough room in your fridge instead?

I tend to make just enough to last me the week, and store it in the fridge in Kilner jars. I make sure there's a good layer of fat on top of each one. This eliminates any air, sealing and protecting the bone broth underneath, and should keep it preserved for several weeks at least. Once air is let in, the broth will remain good for a few days in the fridge.

I do have room in my fridge but just don't use stock often enough to make it worthwhile. When I make a batch of stock it lasts me for many months, maybe even over a year!

My 7 quart crock-pot had a splattering of liquid on the area in the back by the cord while making a broth. Is it suppose to do that?

edit: it's a small batch - maybe 1/5th filled. it only spilled over during the first 12 hrs maybe, at 24 hr it's fine - no spillage.

Ah ok, though the point here is to drink some every day because of its health benefits

That may be! But it's hard to make yourself drink something every day that you don't particularly like. I never drink broth just as is - only to add to things like if I made moussaka. Okay, it may have health benefits but I just figure there are plenty of things that I *do* like that have health benefits also.

I do have powdered collagen powder and I have a serving of that every single day.