Join Date: Jul 2012
Location: Southern Ontario
You can do it in a stock pot, or large pot, stove top method.
But you have to cook for hrs. Not 24 per slow cooker method and you wouldn't want to leave unattended (to work or go out for several hrs.)
Same would apply though, except you bring water about 1 inch above bones, boil down a half inch, reduce heat, simmer for 8 hrs or more.
I used this method to do turkey bones one time (leftover from cooked turkey) and it worked, but I am, guess-timating as it was long time ago.
Sure if you google it. Even if doesn't gel first time, use it.
I wouldn't think you serve frozen, defrost on counter overnight, it'll be liquid at room temp. From the fridge it will be gel.
I just recycle sour cream/yogurt containers (500ml), usually get 2 days from at 1/2c per day
Glass would be better.
Oh, also, I use to mix enzymes, pumpkin and NEM capsule (opened), and I reconstitute the stock with bit of warm water (1/2 of the stock serving) if turns into a super-gel!
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