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I always do mine in a crock pot - I can put it out of the way, even out on the porch when it's stinkin' hot and I don't want to warm up my kitchen, and let it chug away for 24 hours.

Yep, you extract a lot more nutrition from the bones the longer you let it bubble away.
 

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My crock pot is six quarts. I usually do chicken stock, since dh doesn't eat red meat we have far more chicken carcasses around than beef bones. In that pot, I can fit a whole carcass from a chicken I roasted for dinner, about the same volume of additional chicken parts (I buy backs and feet from my favorite chicken farmer, feet make the *best* stock), all the veggies and about 2 quarts of water. The stock winds up very concentrated - I usually dilute it somewhat when I use it. It's very little effort once a week.
 

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How much vinegar do you use in your broth water when you soak your bones? I put a couple tablespoons to about 2 quarts of water, but dh said it was much too vinegar-y. (I mixed a little baking soda in to neutralize the acid-was that a bad thing to do?)
 
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