Quick! Bone broth Q

[Astrea]

I have my first pot of bone broth on the stovetop right now and I just wanted to confirm that I'm doing this right.

I put a chicken carcass (still some meat on it, will use that in soup later or something) in a stock pot and covered it with cold water with a good glug of Italian White Wine vinegar, then turned it to high. When it came to a boil I turned it down and it's now simmering with the lid on but cracked so steam can escape. I plan to leave it cooking until bedtime, so 10 hours or so.

Is this correct?

[blessedmama59]

Sounds good to me. You could also add herbs and aromatic veggies to the mix. I've yet to make chicken broth (still waiting to order broilers), but that's basically how I did my beef bone broth. Once it's done simmering, I strain it, let it cool in the frig, take the fat off the top, and it's ready to go.

[Astrea]

Great, thanks! Do you do anything with the skimmed fat?

[CherryBomb]

I personally don't skim the fat, I like to keep it in. I skim any foamy ick that forms, though!

How did it turn out? I do a splash of raw ACV instead of white in mine, and I add salt and pepper, and usually I add in a bay leaf, onion, carrot, and celery.

[Arduinna]

I don't skim the fat either, the fat is good and adds flavor. I add carrots, celery an unpeeled onion and parsley and a few whole peppercorns to mine also. I only skim scum and I strain before putting in jars and then refrigerating. I sometimes add chicken feet too.

[ihugtrees]

How long do ya'll usually let it cook on the stove?

[Astrea]

I haven't strained it yet--will do so later today (it went in the fridge overnight). It smelled really good though (and cooked down a TON, yikes!).

[Arduinna]

I always strain before I put in the fridge, and I cook mine for about 18 hours in the crockpot.

[Astrea]

It's strained now and in the freezer (I kept the fat in it) and I have a second pot going with another carcass and a huge ton of veggie scraps I've been saving in the freezer.