Your slow cooker is a lazy genius. It does all the work while you binge-watch shows. No stirring, no babysitting. Just toss stuff in and forget about it. That’s my kind of cooking.
Here’s the magic ratio: bones, water, a splash of vinegar. The vinegar isn’t for flavor—it’s a chemical trick. It leaches collagen and minerals out of the bones. Science! You don’t even taste it. It just works silently, like a tiny kitchen ninja.
What Bones To Use?
Any bones. Any. Chicken, beef, turkey, fish—even that sad leftover rotisserie skeleton from Tuesday. Beef marrow bones are especially glorious. They make your broth jiggle like Jell-O when cold. That’s a sign of victory. You want that jiggle. It means you’ve unlocked the collagen boss level.
Quirky fact: Chicken feet add insane thickness. They look creepy, but they work. If you can find them (local butcher, not the park), throw them in. Your broth will become a sticky, magical potion. Your friends will ask what your skincare routine is. Tell them “bones.”
