cracking chicken bones for stock page

[jackson44]

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!

[kbn1]

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.

[Jeri]

Do you do this after you cook and eat the chicken? just curious, I have not tied and bone broth yet.

[jackson44]

Yes, I save the bones after I eat the bird.