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Aroogah
brokebroadbeat
No idea, but trying to google the 'science behind making stock' is fairly hard. Basically need to know what temperature gets the goodness out of bones, and how long to cook that before it starts to develop the flavour too much.
I'd have thought that a 45-minute high boil on the stove followed by overnight in the slow cooker would do quite well. Not sure what temp to set the slow cooker at though.