Which do you prefer, and why?
Which is more healthful, and why?
What is your preferred method/recipe/source?
On a side note, I usualy make chicken stock after I roast a whole chicken with my girlfriend, about once or twice a month. I always add the organs and the neck along with all the bones and the carcass. This time I added a half a Spanish onion and about 6 cloves of garlic, crushed. Turned out really rich and dark. I also usually add gelatin to my chicken stocks.
I want to get more bone broth in my life, but I worry about the PUFAs from the chicken. I've decided to start buying soup bones from my local farmer, and try also to add some collagen from cartilage or knuckle bones, ox-tails, etc...the only problem being, that my girlfriend doesn't like the taste of beef broth. She says it tastes like McDonald's in a bowl. I agree, that it reminds me of the old-style McD's fries, but I LOVE it!
EDIT: Recently tried this:
It turned out well, but the end product was a bit dark as my slow-cooker tends to overheat things. I tested the temp. in the middle of the week (I had it going for 6 days) and it was at 190-200 degrees, which is way too high. I'm planning on hacking together a dimmer pot for the slow-cooker to lower the ouput and keep it hovering at 160.