tranum

it was maviskw that simmered broth two days, not me.
As for vegetable broth, yes I’v used clean trimmings & peelings. You really should read Tamar Adler’s book, it’s interesting.
Roasting meat bones in the oven gives a “roasted flavor” (draws flavor out of the bones) but a pot on the stove works too, you’ll just give up the roasted flavor. I agree with someone here on simmering broth before storing to condense the flavor. Experiment with it, it’s just drippings, bones and peelings you were tossing anyway, right ?

bkay

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

tranum

Will it work to put the slow cooker in the garage ? That’s where I fry bacon.

granky

Use and Instant Pot...much, much quicker! (but the bone broth is just as good!)

Mousie

would burning a candle take care of the smell?
seems to work for a lot of things.

GingerK

Some of the best chicken broth is made from the bones and skin of commercial bbq chickens. I will save and freeze the bones of a couple or three and then combine with chopped onion, celery, garlic and carrot (you don't have to skin the onion or garlic by the way) and throw it all into the stock pot with water. I simmer as long as possible and then cool and strain. You do not have to freeze if you have an extra fridge. I bring the strained broth up to a rolling boil, pour into quart jars, clean the rims and seal with mason jar lids (soak the lids in hot water for 5 minutes to soften the rubber seal as per directions on the package) Immediately put into the fridge. The lids should be curved inward to the jar, showing a proper seal, when the jars have cooled. I have a second fridge and have a shelf full of broth and homemade soups that I have canned in the same way. Any jar that does not seal is either reheated to try again or used asap.

SuzzyQ

I cook my broths in the oven because I'm LAZY. I don't need to watch so carefully and less mess on my stove top. Of course, once the soup bones have browned they can be transferred to a large pot and covered with water, then simmered until the meat falls off the bones, etc.

Stitchnripper

Can you put the crockpot on a porch or carport if your weather permits it and you have one? I know a lot of people who do that. Not the stockpot of course. Or maybe look for
another crockpot

Onebyone

I usually make gravy or sauce from the meat juices but don't save it for later use. I was taught there is always the chance of bacteria by not getting it chilled all the way through fast enough. Now there are several excellent bone broth brands that keep on the shelf until I need them.

Ioftheneedle

I have been making chicken broth in the slow cooker lately. I look for chicken wings that are discounted in the store - place in the cooker and cook all day in water or bought chicken stock. At the end of the day I drain the broth from the bones and send the bones to the dog. I pour the broth in a large container, cover and refrigerate overnight. Next day I scoop off fat and put broth in small containers to freeze. This broth has a jelled consistency when cold from the bones.

I am not familiar with fat being good for us. Interesting. Please tell me more.