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[quote=Anonymous]you can make chicken bone broth too- just use whatever mix of bones appeals to you- the point of a 'bone' broth is to simmer t for long enough that the bone marrow seeps out and the bones become soft and break down all their collagen into the liquid. to should be a jelly texture when cooled in the fridge. if it sent its not proper broth. So the very very long simmer time is necessary and beef bones usually need pressure to truly disintegrate. [/quote]
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