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.