In another thread I asked a lot of questions about making bone broth and the benefits of drinking it. I've made it twice now, learned what added vegetables make it better and what's better left out. First my question. How long is it necessary to simmer the bones and liquid to get a healthy broth? The two times I made it I cooked it around 24 hours. It was a nice dense color and tasted delicious. However, after cooking it for the first 12 hours, I use about a 6 qt. crockpot, the smell of "someone cooking a wonderful roast beef dinner" starts to get to be a bit much . . . even for me. We live in the desert and using a burner on the stove and a soup pot for 24 hours just isn't practical. Putting the crockpot outside in not an option. Its supposed to be 111 today and the cost of air conditioning in our city is unbelievable. We make every effort not to heat the house up. The rest of the family is made up of 2 carb maniacs and one convential wisdom type. They are all respectful of my "Primal ways" and try to be helpful. I don't want to push their patience too much. At best I get about 6 or 7 cups of broth out of a crockpot full of bones and water. Last week I got only 3 but I had the pot so full of soup bones there wasn't much room for water. Speaking of bones, the grocery store I usually shop at sells knuckle bones for over $2.00 a lb. and soup bones with some bits of meat attached for about $1.99. I do save bones from steaks when we have them. I know independent butchers might be able to do better costwise but I'm just getting out of the wheelchair and driving again and I still need a little help getting around and trying not to be a pain. I need some suggestions on how this might be carried out more effeciently and odor free.
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Bone Broth . . . again!