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Try the bone broth recipe from Wellness Mama. You have to make sure that the bones never boil again after first hard boil. They should be slow cooked, true simmer for 48 hours on stove. Not 'pressure cooked' or in instapot as this produces msg. I let strained broth sit in stock pot in fridge for 24 hrs, then clean solidified fat off of top. I throw it out, some people use it to cook. I then freeze my broth in different size ziploc containers and pop out to store in freezer bags. This makes it easy to use 2 cups when you want.
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My initial bone broths were gross too! But I started roasting my bones (knuckle, marrow, ox tail and a rack of ribs with meat on them) and that made a huge difference. Add in about 4-5 chicken feet (for gelatin). Also add in various things like onion, herbs (whatever's in the garden) and mushrooms, garlic cloves, salt & pepper. Cook with lid on medium low to low. I cook mine for 48 hours and pop in on the oven (set at 170) for over nights.
I use the broth cubes for adding flavor to all sorts of meals. Also will store in glass jars and ziplocks for freezing. Great for a quick bone broth drink. Just sprinkle a little Celtic sea salt and it's good!
The big big difference is roasting those bones!
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badmojomn you paint a lovely picture 😂🤢 I cooked 2 lamb shanks in my slow cooker ~ simply added salt, pepper, 1 tbsp of cider vinegar, a whole bulb of garlic un peeled ( didn't eat this) and a very small amount of water say 50mls. 6 hours later, beautiful lamb falling off the bone. To the left over 2 bones & meat juices I then chucked a chopped onion and covered with boiling water, put them on low and had it for lunch the next day (along with other food obviously) it was pretty good & felt nourishing 😋 2 meals from one thrifty & I only had to wash the slow cooker once 🙌