Bone Broth question

[Chris in VA]

I didn't have bones, exactly, so I used a bunch of chicken leg quarters, and 2 pork hocks. (Herbs de Provence, carrots, onion, celery and apple cider vin also added.)

It has been simmering for a couple of hours--should I take out the meat, debone it, and stick the bones back in? I may want to use the meat in a recipe (can't see it going to waste), but I know 2 hours isn't enough time to get all the good stuff out of the bones. I want to cook the bones another 2-3 hours. 

Can I make bone broth this way?

[bethben]

I’ve heard to let bone broth simmer for 24 hours. If the meat is left with the bones, it gets a little more greasy but it makes no difference either way.

 

 

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[Liz CA]

If you want the meat out, take it out and put the bones back in. Should make no difference at all. I have always kept to the "rule" that the bones should simmer close to 12 hours to get the best result. I have never let it go 24 hours because of time constraints.

[Chris in VA]

Oh wow, that's really long. I am using Dr. Kellyann's Bone Broth Diet recipe. I will let it go as long as I can! Thanks. I pulled the meat off and put it up to freeze for soup and such during the next few months. Broth looks and smells good, but I definitely think I will do more bones next time. I am hoping for a gelatinous broth. Eww. That sounds gross, doesn't it? LOL

[marbel]

In the future, don't cook the chicken meat more than an hour or so.  Just till cooked through, anyway, or it will become flavorless.  

 

My best broth comes from chickens I have roasted. I remove the meat and put the bones, skin, and any juices/fat that have come from roasting, and simmer that for several hours.  With the instant pot it's much quicker.  I put a tiny bit of vinegar in with the bones and consider it done when a leg bone will break easily in my fingers. 

[Monica_in_Switzerland]

Yep definitely pull the meat out and put the bones back in.  

 

My bone broths tend to be all over the place.  Ideally for me, I need to save up about 3 chicken carcasses to boil before I get a gelatinous broth, but I've had broths with less bones gel, and broths with 3 carcasses that didn't gel.  *shurg*  Apparently, if you are really going for gelatin, you should ask your butcher for chicken FEET- like 20 of 'em, and toss those in!