cracking chicken bones for stock
For making chicken stock, I have been experimenting with a new technique of splitting and cracking the chicken bones to get the marrow out while cooking. what I usually do is simmer for about 12 hours and turn off the stock. When cool, I crack the bones and turn up the heat and simmer down for another 12 hours or so.
Delicious and full of gelatin!
I do the same thing except I just fish the bones out with tongs, crack them, and return them to the pot without cooling the whole batch.
Do you do this after you cook and eat the chicken? just curious, I have not tied and bone broth yet.
Yes, I save the bones after I eat the bird.