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Message: <blockquote data-quote="Brunneria" data-source="post: 2284635" data-attributes="member: 41816">I must admit that my chicken bone broth is less enjoyable than my beef/pork/lamb ones have been.My method is fairly simple - I simmer the bones for hours with a splash of cider vinegar (which pulls the minerals out of the bones).  chicken takes a lot less time than the denser heavier bones of other animals.  The broth is done when the bones have softened a little, and with chicken, can be crumbled in the fingers.  The broth is over done if there is a burned or scorched flavour.I use an instant pot nowadays, but used to use a slow cooker for years before that.Once the base liquid is done, I drain and cool it.  It should set.  At that point you can lift any fat off, in a hard layer and are left with a v low fat liquid.  Broth itself is virtually fat free, so removing the fat layer improves the texture a lot, if drinking it neat.  You can keep the fat and use it for cookingAfter that, you can do anything you like with it - freeze it, if you like.  I use it for stock when cooking stews, drink it with seasonings, use it as a base for soup, and sometimes I just slice meat into it, and serve it as a meat-filled broth.I never add onion, herbs or seasonings to it while it is brothing - they just disintegrate and the flavours are v over cooked.  So if I add anything like that it is just before serving.IF you want to make a proper stock, just reheat the broth with your onions, veg and stuff, just long enough to get the goodness out of the veg, then either fish the veg out, or blend it all up together.Obviously, none of the above is an Instruction on Perfect Brothing.  But it IS what works for me.Edited to add:  The best batch of broth I ever made was when I persuaded the butcher to sell me two cow femurs.  I brothed them, and skimmed off the fat, and hooked the marrow out of the bones.  Used the fat for weeks, for cooking.  Ate the marrow as a succulent delicacy, and the bone broth itself was a light straw colour, v mild flavour.  I actually had to add spices and herbs to make it into a thin soup, but it was delicious that way.  I drank 450mls of it a day for... um... around 2 weeks.  Lush.  Keep meaning to do it again, but believe me, walking home with those bones in carrier bags was tough.  They were HEAVY.</blockquote>

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