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.