For this one I used hickory. I usually like oak for beef, but I ran out. And it’s frustratingly hard to find bbq ready post oak in Chicago for some reason.
I’ve been doing it 1-2 times a week for about 5 years and it will be great! after i stew it i make broth, i guess bone broth since it goes 20-24 hours,
It’s the easiest thing in the world. Put a chicken in the crockpot and turn it on. I add salt and some herbs, but it’s not necessary. The chicken is done at 5-6 hours but better at 10-26 hours, and while it creates broth, it may dry up so it’s good to add water after about 12 hours.
Anyway once the meat is done I remove most of it, add water and make broth… then is the most difficult part where one has to either remove or strain out the bones from your amazing soup stock.
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