i made lots of chicken and beef bone broths in january. i eat it most days and am only now just running low, so i made a beef one last week, before i ran out. i also reduced it waaaaaaay more than i did last time, so a little will go a long way.
with chicken/pork, see if you can get some bird heads or feet, or a pork hock, to add in there. lots of goodness and makes for a super-rich stock.
i don't have a slow-cooker or pressure cooker, just do it on the stove. chicken goes 10-12 hours, beef more like 36.
As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.
– Ernest Hemingway