I make bone broth in my slow cooker (crock pot) usually on the low setting for around 48 hours at a time. Never had a problem with it.

My crockpot is on for days at a time......
or the stove is on low.

I do think by adding an acid like tomatoes, the leaching continues when stockpot full of bones/ soup sits in a refrgerator.

Chose a whole chicken over chix breasts.....for the bones. ;)

Or . . . . . add ACV, it's great for extracting all the good stuff out of the bones and cartilage and adds a nice taste to the broth.

I've made broth with chicken bones in my crockpot more than once and let it go on low for about 48 hours, and it was just fine. Not sure what that 12-hour limit is for.

I wonder if it mightn't be from concern for the appliance rather than not wanting the broth to cook longer? That said though, I have let my broth cook on low for 48 to 72 hours without any problem.

I use real bones and make a "chicken soup " with the usual herbs : oregano, sage and such. Sometimes garlic and usually powdered onion.

I make real beef stew for the family and I take a serving of broth and meat. yum.

I have concerns about added calcium. Throws off the natural ratios of the different kinds of minerals. Bone match my bones.

Chickens and other laying fowl need the extra calcium. Egg shell is almost pure calcium. Good for the layers, and tomatoes and other veg.

yes, acv is an option !

My tastebuds don't recognize the " nice taste".....they are missing out on something good. Tomato is always acceptable though, lol.

When I make chicken soup, using the whole chicken usually adds a lot of collagen. I usually leave the bones in the pot even when the meat starts falling off and continue cooking on low. You can really see the gelatin when it is refrigerated later.

I always eat the brisket with the broth: that jelly under the fat which results when it is refrigerated is all collagen.

Thanks everyone!

:)

:)

Just out of interest, does that also include the feet?

As chicken feet are not readily available in the UK, I can't always include them, but when I do, there is always a far greater gelatin content in the finished broth.

How often during those 48 hours do you have to check on it and add water?

My crock pot arrives tomorrow.

A few of the bone broth recipes I was looking at has apple cider vinegar as an ingredient. Saw a few that had these two steps:

roasting the bones - 425-450 degrees Fahrenheit roast your bones for about 15 minutes.

blanching the bones - cover with cold water, and boil them for about 20 min


.

I start with making sure the water is almost to the top of the crockpot at the start. I then check and maybe add some more water before I go to bed.

Btw, while I usually cook my bones in the crockpot for around 48 hours, if it's just chicken bones, I only cook them for 24 hours.

I always add a generous splash of ACV or fresh lemon juice at the start as this helps to extract the minerals from the bones.

Some recipes do say to roast raw bones first as it's supposed to improve flavour, but it's entirely up to you if you want to do that. I do occasionally but not every time and I can't say I notice any difference either way.

I don't see the need to blanch the bones, though others here may disagree.

I just put everything into the crockpot, turn it on (the low setting) and let it do its magic.

Thank you! I'm going to try that.

:)