I buy the “sippin broth” from Costco and it’s fire

When I make my own, I remove as much fat as possible when I cook. It’s actually easier when you chill it and scrape it off.

For the flavor part, we’ll cook the bones, veggies and herbs down for a long time and then strain it and put it back in the pot. Then reduce and season to taste. Without the second step, it’s rouuuugh.

Also, for the oiliness, try using it as a base for soups or cooking grains. Not having it be the sole ingredient helps.

But mainly - seasoning is key. We like a bit of miso paste to round it out. Dried seaweed and bay leaves are stalwarts too.

Blanch the bones for a few minutes in boiling water and skim the foam (optional but can help with off taste) make sure to roast the bones in the oven for a few hours before making the broth for increased flavor. Most importantly, once the broth starts to cool skim all of the fat and use that for tallow. Bone broth should have no/minimal fat depending on taste because lots of liquid fat will make most people nauseous.

Pressure cook first

chili sauce. 👩‍🍳

Salt

Squeeze a lime

make your own. get bones from a butcher, and make it as bland as can be.

Plenty of salt!

Don’t boil it, do medium heat for a long period like 12 hours or more. Little tiny bubbles are fine but too much heat will release extra fat and damage the nutrients. Once done let it cool and skim the top layer of fat. I usually add onions with the bones.

Add a good squirt of lemon.

What Mahue said .. and consider adding to the broth as it is simmering .. i use two full marrow bones, cut into segments in a very big pot with: 2-3 hands of garlic cut cross, 2-3 onions cut across, a big handful of fresh rosemary and a big bunch of fresh thyme. I salt the bones after blanching but before roasting

Strain the broth at the end and skim any remaining fat .. there are no rules 🤝

I add it to meals rather than making a meal of it. It doesn't have a great flavour on it's own unless you grill/roast the bones first.

I do massive batches & seperate the fat to add in where & when I want.

I simmer of 2/3 of the water to reduce freezer space & make it convenient.