Don't understand all this obcession with 'bone broth". Made it for years as did my moher and grandmother. We just called it chicken stock or beef stock. Put it into a pot and cook it all day.

Haha - new terms for seemingly old things are everywhere, aren't they?

I do think the difference is that bone broth has added acidity to leach more minerals and protein from the bones - correct?

I agree a slow cooker might be the way to go.

Not a real consensus across the board with chefs and recipe writers what distinquishes a stock or bone broth. But usually much richer using meaty bones---necks, ox tail, big nuckle bones, etc. Chicken backs, paws, wings and necks, pork necks. Some just use beef bones.

A few dozen offerings around the city. A few of the nicer restaurants have put in take-out windows for a quick pay-n-go with a few varieties and some add-ins. Like fresh ginger or koombu, hijiki, shitake, bonito flake, etc. A broth to be sipped like a cup of coffee. Still many pay-n-go soup shops around with add-ins like grains, beans, noodles.

I think of bone broth as mindful. Not a dump, simmer, and walk away. Oven roasted bones, aromatics toasted in the stock pot, Bones brought to a boil, barely covered, then immediately turned down to a simmer. 1-2 hours. Then add lots of vegetable matter. (no extra water as veg is full of it) Grass-feed pasture raised proteins, organic vegetables.

Beef knuckle bones are huge. Barely fit in a slow cooker. I make stocks about every 5-6 weeks on a back burner. Gas cooktop but i use a enameled cast iron simmer plate.

Recent chicken stock was an easy set it and forget it from a roasted whole chicken. I did roast and add some necks and feet i keep in the freezer. I still like to give my roasted parts for a basic stock a head start. I can take my time prepping/chopping the vegetable add-ins.

That said, lots of home cooks use insta-pots, pressure cookers, slow cookers. I prefer to have more control. Keep a glancing eye on it and add any extra veg at any time while prepping dinner. I can poach a couple boneless skinless chicken thights in the stock pot for 45-an hour for a soup or lunch chicken salad in that nice broth during the simmering.

My big meaty bone broth using a larger stock pot and cooked much longer i just call a 'Master' stock. Technically a 'bone' broth.

I use a pressure cooker to make stock but not bone broth. Pressure cooked stock just doesn't have the amount of gelatin and the silky mouth feel of a slow cooked bone broth.

I agree with sleevendog a good bone broth is mindful. It needs to be roasted and simmered long and low. I usually stick a kettle on the woodstove and let it simmer for a day or two.

A good bone broth is decadent. I make chicken bone broth weekly in the winter. I have it for breakfast with a squirt of fresh lemon juice.

NVM

So, the deal with "bone broth", as the younglings put it, is that it's not like classic stock. The point is to get all the collagen and minerals specifically out of the bones. It's usually a solid gel when cool. Many are purists who don't "adulterate" it with aromatics. It needs to be made at low temperature to preserve the collagen.

When we would cook chickens for chicken salad for 100 or more at the church, I would save all the skin and bones add the leaves from the celery and the rinds from the lemons used in the salad, add an onion and a couple of cloves of garlic and the stems from the parsley garnish and simmer whilew e were setting tables and cutting up the chicken. Turn it off and then I would go back to the church and refrigerate it later in the day. When Iw went to he church the next day to finish the meal, I would get it out and set on the stove again at a slow simmer.

After the meal we would strain the broth and freeze in quart containers. I will tell you that broth was so gelatinized it was like Jell-o that didn't have anough water added.....you could bounce it.

There is a surprising amount of collagen in chicken skin.

I imagine that lots of chicken skins would do that. When I make Chicken Bone Broth I like to get chicken paws (feet) from Whole Foods and use those as well; I get really thick broth then...lots of gelatin.