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Judge my bone broth technique. 🦴
Goal: Make a glycine-rich chicken broth that's jiggilier than an ass during jumping jacks.
Technique: Collect old chicken bones, buy chicken feet from the local Korean store, and toss in old oxtail bone scraps. Boil on high for 6 hours. Skim the scum. Drain and put into mason jars.
Results: A decently jiggly broth when refrigerated, but I want more. I want to maximize all the healing protein goodness I can get out of these bones.
What can I improve? submitted by /u/Historical-Care70
