Originally Posted by
maviskw
I simmered left over chicken bones for about two days, and the bones got so tender I could crush them with my fingers.
I did something similar a couple of weeks ago with a turkey. I bought some leftover fresh turkeys after Thanksgiving and froze for dog food. I pulled one out and cooked part in the slow cooker and part in a stock pot (didn't have a pot big enough for the whole thing). To make sure everything was well cooked, I let it simmer on very low overnight. I deboned and chopped the meat and froze in zip locks. Then, I added some vegetables and made some bone broth with the liquid and the bones which I cooked for about 24 hours.
By the second day, I was so sick of smelling it, I swore never to do it again.
Does anyone have a solution to the prolonged smell of making bone broth?
bkay