Does anyone else get an acrid, bitter, odor the longer their bone soup simmers?

[NoTiGG]

Just wondering... whenever i get a soup whether beef or poultry etc.... it gets this astringent aroma after about a day . I was wondering if it was because I dont skim maybe .

[Nikki98]

I just made some stock with turkey necks (put it in the crockpot yesterday and just put it away now) and it tasted a little bitter. I added some more sea salt and that helped. I wonder what caused this taste too. Like you I didn't skim it either:. Is this the reason? Stock experts we need you !

[desertpenguin]

i've only made beef bone stock once, but i simmered it for about 24 hours and it tasted...overcooked....maybe i simmered it at too high of a heat, though? but it started smelling like overcooked fatty meat at somewhere between 8-10 hours.

[Gale Force]

My mom recommends cooking broth for 18 hours or so, no longer or it will get bitter. She writes about broth here and says

I like to put this on to cook in the evening, often after a meal that has produced these bones. The pot stews slowly through the night. I turn it off by noon the next day, allow it to cool a bit, and then use it or store it. Some sources recommend cooking longer than this. I don’t. The broth tends to get bitter, a bitterness that I’ve not been able to tame even with my most creative efforts.

[Nikki98]

Originally Posted by Gale Force

My mom recommends cooking broth for 18 hours or so, no longer or it will get bitter. She writes about broth here and says

Thanks Amanda for the link about the broth. I really was under the impression that the longer you cooked the broth the better chance it had to gel. Is this true? Anyway your mother is right about that bitter taste. I added some sea salt thinking that would improve it, but it did so only minimally. I would hate to toss this broth, is there anything I could do to help with the bitter taste? Thanks, Nikki

[Gale Force]

Our broth always seems to gel and I don't let it go longer than 24 hours. Sometimes I will put the bones on for a second round -- an additional 24 hours. The second batch doesn't gel and doesn't have a very full flavor.

I don't think you're going to be able to cut the bitter flavor very much