Bone broth - my first attempt

Does it work to use a strawbale cooker/EZ bake coffin/Wonderbag instead of a crockpot/pressure cooker/instapot to keep temperatures close to boiling?

I'm sure my grandmother made bone broth when I was younger. But I don't remember ever learning how to make it myself.  A dear friend made some a few years ago and I loved it. She used chicken. Now I make it year round. I buy a rotisserie chicken, bake it, eat it up for a dinner. Take all the leftovers & add my favorite veggies I have on hand, onion, & seasonings. Cook overnight plus several hours the next day.  

Often I use my crockpot, especially in the colder months.  I put it in mason jars, put in fridge. It never lasts long, as I use it for everything, even as a hot drink when I can't shake a chill or a cold or illness.  I make it at least once a month, usually more often. It really is worth the time & effort. --Tess

My Son's Fav 'BB Elixir'...



Fwiw..

I did by an industrial sized pan for the bone broth, I think its 60 l, maybe 25.... hmmmm its very very massive. A pressure cooker off of ebay. Its helerious as im in a static caravan with a tiny oven, so I have to batch roast the bones then have this massive pressure cooker the size of my whole hob. The batch i did that was really light and not very jelly like was 1 batch that I didnt roast before hand. I know vinegar pulls out the nutrients, iv always used quite a bit more than the tea or table spoon you mentioned, but I did have a batch that was not pleasant due to to much vinegar. Ill tend to simmer in the pressure cooker for about 24/36 hours. I decant it in to quality sip lock bags (with the zipper) in to probably about 1pint portions, then freeze it. I also skim the fat off and cook that down for an hour then use it as tallow.