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.
Peace and Broth reign at my house.
I don't separate the bones and cartilage of chicken, beef, pork. It all goes in the pot with water and (some) vinegar.
With a handful of eggshells for more minerals!
Yes, it tastes different every time,
Anecdotally and per the GAPS diet, chicken broth seems to be easier to digest if your gut is compromised (IBS, GERD, etc). However, chicken broth undoubtedly has an inferior O3/6 ratio. The bones are also smaller and weaker, so you'd be getting less marrow/minerals/connective tissue.
In summary: eat chicken broth to heal your gut (if needed). Favor beef broth otherwise.
In terms of preparation, I don't think the crockpot can be beaten for both quality and ease of use. Cooking time seems to be the most important factor for a good bone broth- I like to go 7 hours minimum up to 21 hours on the low setting.
Paul Jaminet also has some good stuff on bone broths:
Don't forget lamb bones, if you can get them.
I agree that turkey broth is really tasty. I just made broth with the Thanksgiving carcass, including the neck and organs. SO rich and delicious, thoroughly gelatinous with all the good stuff.
That being said, I really like beef bone broth. Try adding a bunch of different herbs or lots of garlic so you're not getting the straight-forward beefiness issue. I highly recommend Latest in Paleo's Pho recipe: http://www.latestinpaleo.com/blog/2011/3/22/latest-in-paleo-pho-recipe-vietnamese-beef-soup.html
I prefer the taste of beef broth (and it's probably healthier), but chicken broth smells a hell of a lot better cooking. I also love lamb broth and turkey broth. I make broth with whatever bones I have on hand.
Also, I love adding a head of garlic into the pot when I make any types of broth.
I have one new element to add in addition to the comments I've made about other answers.
On Thanksgiving weekend, I reheated a beef/turkey stew. Once it reached a nice simmer, I dropped in a portion of shrimp-in-shell. I also put in some butter to melt.
I must say, the shrimp added wonderful flavor to the overall stew and the shrimp were the best I've ever made at home. The shrimp tasted of both the butter and the stew yet the shrimp flavor came through just fine. The next day, the remaining stew had an enhanced flavor including shrimp with all the other flavors.
I will do that again!
It's a tie. I love both. :)
For fowl, I usually roast the thing and then after removing legs and wings, I strip the carcass of meat into a large Pyrex. The left over bones + breast cartilage go into a stock pot to be boiled down.
For beef (well, really bison) I get marrow and oxtail and sometimes tendons and boil them away.
After a few hours of simmering and several refills of water when the water goes down by 1/4, I let the thing cool for a few hours, then fish out the bones or run it through a strainer into jars for storage for later, or another pot to start a soup.
For soup, it's the usual trinity: celery, onion, carrot sauteed with some garlic, then maybe add parsnips and then the broth/stock, bay leaf or two, salt, pepper, meat, etc. Near the end, throw in some spinach, parsley or cilantro, etc. Serve with some lemon juice and maybe Tabasco.
I make both and like to drink/cook with both. I make chicken broth more often because I roast a whole chicken every couple of weeks so I have the bones available more often. I just take all the bones from one whole chicken, put them in my small crockpot, cover with water, add some ACV, and cook on low for 24 hours. I strain the broth off and refill the crockpot with water one more time cooking again for 24 hours.
I save all my beef and pork bones together--but most of them are beef and when I have enough I roast up a beef knuckle and put that with all the other bones into a crockpot, cover with water, add some ACV, and cook on low for 24 hours. I strain the broth off and refill the crockpot with water 2-3 more times cooking each time for 24 hours (basically, I stop reusing the bones when the broth stops gelling).
I also make turkey broth after roasting a turkey. I do that on the stove top because I have to use my big stock pot to hold the turkey carcass. I make it the same way I make the chicken broth cooking it on the stove to on low (covered, of course).
I used to add veggies to my broth, but I've found I prefer the flavor without anything else added.