Comments by "SHROOMY" (@shroomyesc) on "Chicken soup 101" video.

@gamblerofrats I made chicken broth out of bones, cartillage etc. (broth is generous, it's quite condensed and with all the fat and cartillage melted in it does solidify in the fridge into a spoonable jelly that melts when put into a pan) and I boiled it for 12 hours. That was enough for the already cooked chicken bones to actually fracture under not much pressure at all which released even more flavour. No risk of any shards either when you strain it through a very fine mesh.
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