The bone broth sounds great. I like a good hot cup of beef broth in the winter so will have to try that. It’s been raining a lot here. I’ve been getting a lot to eat from the garden. I got a zuke so big I could have clubbed someone with it. The 3 foot high plastic fence has kept all the critters out too. My Indian corn in the tree planter is looking very nice. I dreamed up something I’m going to try. Hot Italian sausage in a stuffed pepper (tin foil) on the grill. Any suggestions, should I precook the sausage first. I broke down and bought a food dehydrator finally, lol. I’m getting all kinds of peppers, planning on drying most of them for my winter bean soup.
I would cook the sausage first - I take no chances with any kind of ground meat - even if it’s been cooked, and I don’t like mushy peppers-they got to be crisp tender for me.
I was making a big batch of bone broth, so I used the 12 quart stock pot. However, sometimes in the winter, we have shank bones, and I will put those in the crock pot on low for 24 hrs.
Those you roast in the oven for a bit, caramelize the onions etc. put some water in the roaster to deglaze it and add it to the liquid for the crockpot.
Our Walmart had some chicken feet here while back - already cleaned and ready to go - I put those in with the bones from a roasted deli chicken and it made the best chicken broth ever! So rich and gelatinous.