I've been making chicken stock at home for a while and I still can't get it to taste like restaurant stock.I usually roast the bones first, then simmer everything for around 6 hours. It tastes good, but it always feels like it's missing something.I've tried reducing it more and using more bones. That helps a little, but I still can't get the same depth and body. Is the main difference usually the bone-to-water ratio, or is there another technique I'm overlooking? submitted by /u/Soft-Vale