I've made bone broth with grass-fed beef bones a couple of times in regular stock pots. Yesterday I tried it in my Hamilton Beach 6-qt Stay or Go Slow Cooker after carefully preparing the ingredients - soaking, roasting vegetables and sitting with the vinegar before adding herbs and turning it on - at the low setting. Last night I noticed - after 7-8 hours - the water was boiling. Continued for 19 hours when (duh!) it occurred to me this could be WRONG!
I checked a number of Websites, many of which said bone broth should never be boiled b/c, among other things, it causes the fat to be reincorporated in the broth, without being possible to separate it and it could affect nutrients in the broth. Other considerations: What about taste? I don't care if it's cloudy since it's for helping a family member with health issues - medicinal rather than show off culinary purposes.
I checked with Hamilton Beach folks who said the low setting is for 180 to 200 degrees, yet it boiled continuously. They also said it would turn off automatically after 14 hours; it didn't! I turned off crock pot and now seek advice re whether it's ruined or if 19 hours at the boil is enough cooking time or WHAT? Any feed back is greatly appreciated.