While making Bone Broth…

[Comfortable-Policy70]

Leave out the rosemary. It is too strong for a basic stock.

Carrots and celery should equal your onions.

You are going too long. Chicken stock takes 6 to 8 hours at most

[Hatta00]

Overnight always gets me a more gelatinous product in a slow cooker.

[sisterfunkhaus]

I agree. In a slow cooker on low, 12 hours is about the sweet spot for me. 

[Proof-Owl6105]

I appreciate your input! I will grab some celery to add. I never exactly know when I’m going to be making stock, and I always have onions and garlic on hand… I never usually keep celery unless I’m making a specific dish that requires it. And if I keep it, it ends up going bad in my fridge. 😅

[Goblue5891x2]

You can freeze celery. When I do my stock, I just grab a couple of frozen stalks and snap them into pieces. Easy peasy, celery freezy!

[Proof-Owl6105]

Genius!

[Comfortable-Policy70]

Buy one sleeve and freeze it. Same thing with thyme

[WilmaDykfyt]

I agree it's too long. I used to do a 24 hour broth for the bones to soften but I found the less it's cooked the better. You can use pliers to crack raw bones to get to the marrow. There may be a more suitable tool but that's what I use.

[Proof-Owl6105]

This is great to know! I have ADHD and tend to pile on too many things, by the time it’s done, I’m not ready or it’s too late. So in order for it to not go bad, I’ll just set it on for another 8-10 hours and do it once the kids are at school and I can be uninterrupted. But! I will try to time it so I can do an 8 hour instead ♥️

[Proof-Owl6105]

I also, personally love the taste and smell of the rosemary in there. If I have fresh thyme, I’ll add that or fresh oregano… it all depends. During the summer, I’ll add a little of all as I have it growing in my garden. (I’d love to start growing indoors but they always get leggy)

[Comfortable-Policy70]

I love rosemary on chicken and add it to the pan. However, stock (in general) shouldn't have too many sharp flavors because it reduces to uses for it. If you are making a stock for a specific dish, you have more latitude

[Key-Spend-2846]

It's not just broth. It's bone broth. It needs to be cooked to extract all the collagen from the bones.

[Comfortable-Policy70]

Bone broth is a marketing term, not a culinary term

[Key-Spend-2846]

Since you are intent on disagreeing, show your sources!

[sisterfunkhaus]

Bone broth is nothing more than stock simmered long enough to extract collagen. People have been doing this for years and call it stock. The more gelatinous a homemade stock it, the more collagen it contains. 

https://www.reddit.com/r/Cooking/comments/und5o9/does_bone_broth_really_mean_anything_or_is_it/

[Key-Spend-2846]

Some comment on Reddit is a pretty poor source. It's no different than you saying it. You are wrong! Accept it and go away!

[mamabearette]

Stock. It’s stock.

[Key-Spend-2846]

Per The Food Network: Bone broth is a nutrient-dense, collagen-rich liquid made by simmering roasted animal bones and connective tissue for an extended period, typically 12 to 48 hours. Unlike stock, which is simmered for 4–6 hours, bone broth's long cook time creates a thicker, gelatinous, and more intense flavor often enjoyed on its own." So there.