For me the cooler weather signals that it is time to get the crockpot out from its summer resting place. Who wants to heat up the house with a roast or pot of bones simmering for 36 hours on a hot day? When I was growing up in our home, and our neighbors' kitchens as well, the stock pot was a regular feature on our stove, and the bones from our meals were added, cooked slowly and most of our meals included this stock, which we now refer to as “bone broth.” At some point most households abandoned this . . .