Drinking real bone broth has all kinds of health advantages.
I saw some for sale here but it's too expensive for me and their supplier of individually wrapped soups charges too much for shipping.
MakeABigWish
Anyone know where I can buy natural slow cooked home made bone broth?
Buy a slow cocker.
Buy root vegetables and soup bones.
Cook at home.
Drink/Eat.
If you want home made, don’t you have to make it at home?
CHF 40/liter.
Good Kirsch is cheaper!
Tom
I'm sorry but you really are a d1ck.
What is the world coming to?
Kind of have to agree with you there!
If you don't want to cook out bones....you can buy SIEDFLEISCH, (meat for boiling) and an assortment of vegetables SUPPENGEMÜSE (comes ready packed) to make a broth at home.
Chop 2 packs of those veges up , fill a large pot with water, add meat and and veges set to simmer for about 3 hours and Bob's your uncle.
(you can also additionally add other vegetables than those in the prepped pack, laurel leaves, a clove or two)
Siedfleisch is already a very cheap cut of meat, when you buy it at sale in Coop/Migros/Lidl whatever you can make easily 5 liters of soup for a total cost of 8-9.- CHF.
Giving you a cost of 1.60.- to maybe 2.50.- per liter.......
It also works very well for making corned beef/pastrami.
(think that aSitUS mentioned that some years back when I was looking for something that worked)
Tom
Good memory old man I specially mentioned the one sold at Denner. As it is a cut from the belly/rib region.
Don ́t forget to blacken a few Onions halves and chuck them into the pot for the colour.
That's the one I buy when it's at 50%!
Tom
P.S. Four weeks until I'm old.
What he said. We roast chicken at the weekend. Then carcass goes in the broth.
You can supplement it by adding chicken feet. Usually cheap from a butcher as they don’t know what to do with them.
You're going to be 70?!
-I say, butcher! Do you have chicken feet?
-No sir, it’s just the way I walk!
Ba-dum-tsss!
Here is my recipe - it's not about the Instant Pot, you can use any pot. I also make a beef stock, in which case I substitute the chicken bones with beef bones (and a pig's trotter).
I source my meat from a local farmer and have a standing order of chicken carcasses or beef bones that I get once a week.
One can buy broth but cooking it from scratch makes one's home smell divine..There is not much a complete cooking noob can do wrong, OP, just try. I add juniper and pepper balls and cloves in it, loads of celeriac, carrots, onion and garlic, and summer savory herb. A bit of lemon, too, to take out the dull-ish chicken aftertaste.
And that would be home made ...
Just few days ago I bought this beauty, just for making stocks and broth. I found it in Luzern's Kuhn Rikon shop for was almost half of the regular price:
It's 12 litres, so it's good for making 1.5 - 2 litres of concentrate broth/stock.
Doing things at home, you can vary meat / vegetables variants, and also doing light / brown variants, which means do you brown meats and bones first in the oven or not.
I found a good source for pork / chicken feet or duck trimmings in Chinese shops. Meat is still from Switzerland. For beef stocks I simply use bones and ground beef, which is often cheaper than Siedfleisch
Of course there is a discussion what is better, slow or pressure cooker, but I would say they are just variants:
https://www.seriouseats.com/2014/01/...ow-cooker.html
I keep some jars of these beef and chicken bone broths on hand for cooking. The same company also makes beef tallow / Rindertalg, a useful mild-tasting fat with a high smoking point. Orders over 50 Fr. ship free, i.e., cheaper than the source you posted. If you plan to drink the broth in large quantities, I fully agree with others that homemade is cheapest and tastes best, and is easily achieved especially with some sort of pressure/slow cooker.
Also often possible to purchase made-fresh-from-scratch-no-preservatives from simplysoup.ch.