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I make grass fed bone broth in the crockpot. First, I roast the bones in the oven to brown them well, and that pre-roasting gives the broth a much better flavor, imo. Then I put them in the crockpot and fill that with water - usually about two quarts; add the juice of a lemon (you can add that later rather than at the beginning, tho' I add it early so I don't forget); and then I let everything simmer on low for about 24 hours minimum. When finished, strain and let cool. When refrigerated the broth is a jelly, but it melts when heated. That broth is a wonderfully nourishing base for soups or stews. I swear it is what kept me well all winter. Sometimes I would have a cup in the afternoon with a little ginger and a pinch of sea salt added for flavor. No colds or flus here. Not once. I don't know whether prevention is one of the noted benefits of bone broth, but it works well for me.
Place: - lb of compliant meat/poultry cut in strips (may even be frozen) - lb+ compliant frozen vegetables - jar of most compliant curry sauce you can find
- tin of tomatoes and homemade compliant curry paste
- tin of tomatoes and spices of your choice
Fill empty jar or tin with a bit of water, swish to rinse out remaining sauce/tomato goo and add this water to slow cooker. Stir to ensure meat, veg and sauce are all mixed well. Turn slow cooker on to low.
At this point I normally go to work so I don't know the minimum cooking time because I am normally gone for at least 10 hrs, often more. So I would perhaps start with ~ 8 hrs, less if you don't use frozen ingredients. If I know I'll be gone for a long time I add a fair amount of water, up to using equal amounts of water and sauce
Clearly you could make this much more elaborate, use freshly prepared veg and meat etc but this was conceived as assembly job using store cupboard/freezer content only - I make this when I have no time whatsoever and want ot avoid all prep time.