Bone Broth/Stock
================

The old recipe was lost so this was a bit ad-lib... and this recipe was also
a bit of a mess. It started as a nicely documented list, but then got broken
from two 6 qt slow cooker to an additional 8 qt slow cooker.

Starting recipe
---------------

This was supposed to be for a 6 qt slow cooker.
Initially, two were used, so ingredients doubled.

  ====== ==========================
  1/2    fennel top (bulb excluded)
  1/2    bunch cilantro stems
  3      celery stalks
  3      bay leaves
  4      carrots
  3      dried star anise
  2      large red potatoes
  1      orange bell pepper
  1 tsp  whole tri-color peppercorn
  3      cloves lightly crushed garlic
  2 Tbsp apple cider vinegar (should try mirin)
  one    large bone, or a few smaller rib bones
  ====== ==========================

- make sure bones have a good amount of marrow
- Renner Corner has smoked cattle femurs

Modification
------------

The three bones purchased would not fit inside two 6 qt slow cookers and an
additional 8 qt slow cooker needed to be purchased. The larger bone was still
unable to fit into the 8 qt pot and needed to be cut into two pieces.

Since the recipe needed to be divided, everything that wasn't a bone was put
into a large bowl, [more veggies] were added, the were mixed, and then evenly
divided.

[more veggies]:

  == ==========================
  4  large red potatoes
  1  fennel top (bulb excluded)
  4  celery stalks
  3  dried star anise
  3  bay leaves
  2  Tbsp vinegar
  == ==========================

Preparation
-----------

- Pre-heat oven to 450 F.
- Roast bones for at least 45 minutes.

- Put bones into slow cookers.
- Add the veggies.
- Fill up with purified water.

- Cook on low 70-80 hours.
- Ideally, bones should get to the point that a fork can poke through them.

- Strain through sieve.
- Straight again through sieve lined with cheesecloth.

Preservation
------------

In a refrigerator, this will only last 3-5 days.
If frozen, it can last about six months.