Want to guess what this is? No cheating! Don’t peek at the caption!
It’s a slow cooker full of bone broth that has cooked for 24 hours. It started out like this (barely stuffed into the crock):
After straining the bones and scraps out, I refrigerate the liquid over night like this:
The top layer is fat which will solidify and can be removed easily the next morning. The resulting stock can be frozen, canned, or as I did this time, used for my hubby who was going to undergo a medical procedure today and needed a nourishing liquid diet yesterday. What he didn’t consume yesterday, I am using to make an easy to digest rice and whole wheat pasta dish for him tonight.