Just now seeing this thread.
My number one recommendation for making any stock or broth is to invest in a pressure cooker. Cuisinart makes a good model for $70.
Using a pressure cooker raises the boiling temperature, which vastly cuts down the amount of time it takes for any soluble nutrients or gelatin to release into the water. Also check out this Youtube channel, these guys know their shit:
When making any kind of broth, think about the 3 byproducts: fat, broth, and meat. Whatever type of bones/meat you want to use, consider the byproduct and how you're going to use it. For that video above, you could make a kickass chili from the leftover ground beef and pulled meat from the beef feet, or a pasta sauce, or a stew. Depending on what kind of bones your using, you're looking at 45 minutes to 2 hours with a pressure cooker. No more 9-12 hour preparations.
My number one recommendation for making any stock or broth is to invest in a pressure cooker. Cuisinart makes a good model for $70.
Using a pressure cooker raises the boiling temperature, which vastly cuts down the amount of time it takes for any soluble nutrients or gelatin to release into the water. Also check out this Youtube channel, these guys know their shit:
When making any kind of broth, think about the 3 byproducts: fat, broth, and meat. Whatever type of bones/meat you want to use, consider the byproduct and how you're going to use it. For that video above, you could make a kickass chili from the leftover ground beef and pulled meat from the beef feet, or a pasta sauce, or a stew. Depending on what kind of bones your using, you're looking at 45 minutes to 2 hours with a pressure cooker. No more 9-12 hour preparations.