As I have mentioned previously, I have been making broth/stock for many years. I started with using a whole turkey carcass though now days it usually just chicken bones.
I rarely have other kind of bones.
What I have started doing is cooking longer than it takes to get the gel and I am using all my vegetable scraps. I am making this for my dog so I cook it until I can only find the large bones as I don't want to have a problem with her eating a bone. I then cook brown rice in the resulting liquid.
Invasive plants are Earth's way of insisting we notice her medicines.
Everyone learns what works by learning what doesn't work.
I went to culinary school and we learned how to make stock. Broths were flavorful liquids that you added ingredients to before serving. Suddenly with the paleo world coming to the masses, broth is the go-to word. That being said, here's an article I put together on how to make broths/stocks.
I save bones in the freezer, then load up the pressure cooker. I used to run the pressure cooker for ages, but my husband convinced me that the broth tasted overcooked with 12 hours of cook time. I still run it on the high pressure for at least 3 hours. When finished, the chicken bones will crumble with pressure from your fingertips.
I try not to break the bones as I'm filtering the broth into jars - that can make the broth a little cloudy. The broth I get from the pressure cooker is rich, full of gelatin, and quite clear.
I simmer turmeric in diluted chicken bone broth, adding freshly ground pepper and salt, then drink it as an anti-inflammatory health potion. I also love using the broth for soup, for chicken and dumplings, and of course for gravy!
I am in Japan and boned meat is limited but dried fish is available for Broth and looking to see if you get the same gut healing benefits from this method of broth making. The only thing I worry about is the smell it will produce.
Good night. Drive safely. Here's a tiny ad for the road:
Perennial Vegetables: How to Use Them to Save Time and Energy