This article has some good ideas for stepping up your bone broth.
Bon Appetit Bone Broth
atomicspacebunny
(Bunny)
#2
Only thing I would not do is roast the bones and cartlige!
Separate the broth stock from all the solids with a strainer (eat on empty stomach only). I also like to make bone broth disks using a silicone muffin mold to freeze them and then putting them into a freezer baggie to store and eat later! Throw away after 4 months in freezer if not eaten!
I like to add other organ meats into it (any thing I can get my hands on)!
I usually add a pinch of lemon juice and apple cider vinegar to help leach the bones of minerals and possible rare trace elements?
When I am bored, I sequence the genomes of neighbors pets (just kidding!) 
clackley
(Cathy)
#3
I am not sure I agree that bone broth needs to be cooled quickly. I think if it has been cooked in a closed environment (i.e. pressure cooker), it will be pretty much sterile and letting it cool slowly in the p.c. should not pose a risk. I have been doing this for literally years.
Otherwise a good article. Thank you for sharing.
DiMo
(Diane)
#4
Thanks for your comments @atomicspacebunny and @clackley. When it comes to homemade bone broth, I’m a total newbie!
PaulL
(You've tried everything else; why not try bacon?)
#5
I wouldn’t put it past you, however, you science fiend, you! 
Lesliemont
(Leslie)
#6
I’ve been making bone broth from poultry for my daughter and her leaky gut for a year and a half. I use the carcass straight after deboning in a pot of water for 24 hours and then remove the bones. This produces stock that is perfect for soup making because it’s all full of fatty meaty chunks. Next. I put the bones in a fresh pot of water (I have never roasted them either) and then simmer them for three days (during the day while I can supervise, mind you). I have to add water to that pot a couple of times a day. My daughter appreciates this method because the resulting broth is very plain and can be added to coffee, smoothies, soups, steamed veggies, and even drinking it straight. She says it’s more versatile in that it’s falorvless-ish.
I think that bone broth is definitely one of those things that requires personal experimentation
Enjoy!
DiMo
(Diane)
#7
I wonder if using bones from an already roasted chicken vs bones purchased raw from a butcher makes a difference? The next time I eat roasted chicken, I’m going to try your method. It’s seems straight forward and simple. Thanks!
clackley
(Cathy)
#8
I almost always use bones from chicken I have eaten. I keep a bone bag in the freezer. It is the most economical and ‘green’ thing to do in my humble opinion.
plain_jane
#10
i’m making beef bone broth as i type this! i do like roasting my bones, and blanching is necessary. i also add apple cider vinegar.
my entire ingredients list is: beef bones, water, garlic, celery, carrots, fresh parsley, bay leaves, coriander seeds and peppercorns (both i buy whole and crush just before adding them), pink salt, bay leaves and a dash of that apple cider vinegar.
i let it cool for a bit on the stove then divide it into glass mason jars and stick them in my freezer. when i first started the cooling warning scared me, but my way has worked for me and no harm done yet!!
post blanch/roast. pre-boil.
