On 7/21/2013 9:49 AM, Helpful person wrote:
> On Saturday, July 20, 2013 2:22:11 PM UTC-4, W wrote:
>> I'm trying my hand for the first time making bone broth. I selected two
>> very large beef bone and left those in a crock pot for about 48 hours.
>> After cooling the fat comes to the top and I'm left with a liquid broth.
>> My questions a
>>
>> 1) I read in several recipes that the broth should have a gelatin texture.
>> Mine is liquid. What would that indicate about my broth? Am I using too
>> little bone, and is the gelatin coming out of the bone?
>>
>> 2) The broth itself has many microscopic particles in it. I assume that is
>> pieces of meat and fat and is okay?
>>
>> W
>
> What do you call "Bone Broth". How did you make it?
>
He/she said, "I selected two very large beef bone and left those in a
crock pot for about 48 hours." (I wouldn't attempt to make stock in a
crock pot.)

Of course we have no further information. Bare bones? What kind of
bones? No mention of herbs or any seasonings.

Jill