Making a bone broth for my elderly cat (with the hope that it helps his IBD). Need to run it long enough to really break down the cartilage and marrow. Wondering how to proceed. Cook chicken first then set up a sous vide with the bones? Time/temp to break down connective tissue?
Couple links that might help:
Though, frankly, I think that some things are better done traditionally. Bone broth, and broth in general, is better done in an oven or range. I’m not saying it can’t be done, but I think you’ll get better results.
This is one of the few instances where I’d suggest a pressure cooker as the better tool for the job, if you have one.
2 hours in the pressure cooker has chicken bones almost completely softened. Pork rib bones too.