A couple of bone broth questions

[tngirl11]

So I'm making some for the first time today (and I'm very excited about it ) I roasted my bones this afternoon, then got the broth simmering.
My first question is this--exactly how would you define "simmering". This is probably a really stupid question, especially since I simmer things all the time when I'm cooking, but I just wasn't sure what temp to keep the pot on overnight. If I set it the "simmer" setting on my stove, there is no movement in the liquid. I turned it up earlier to get a little movement going (what I think of as a simmer). What do you guys do?
Other question--do you keep on adding more water to keep the bones and everything covered, or do you let it simmer down and become nice and concentrated? The recipe I was using said to keep adding water, but I don't want it to be watery.
Thanks!

[mbravebird]

I don't dilute it with extra water, I just keep it at a very low simmer so that I don't lose too much water to begin with, and the bones stay covered. I keep the lid on and my simmer barely, or very gently, breaks the surface of the water with rolling movement. I wouldn't even call it bubbles. That's between 1 and 2 on my electric stove, with the lid on the pot.

HTH! (Also, you don't have to roast the bones, if you want to skip that step. Some folks feel it makes it taste better, but I find that if you do a long enough simmer, it tastes divine even without roasted bones. My broth starts tasting amazing around 14-16 hours, and I start with frozen chicken backs.)

[SuburbanHippie]

I just make ours in a slow cooker on low. It takes all the guesswork out.