On Sun, 24 Nov 2019 05:02:18 -0800 (PST), A Moose in Love
> wrote:

>On Saturday, November 23, 2019 at 8:12:59 PM UTC-5, dsi1 wrote:
>> On Saturday, November 23, 2019 at 5:27:25 AM UTC-10, A Moose in Love wrote:
>> > I've never cooked a stock covered. Not even a little bit. My stocks reduce, and I add water again. I'll do that a few times throughout the cooking cycle which for me is at least 20 hours, sometimes close to 24.
>> > I complained a few days ago, that my current stock was too strong in flavour. It was made with an old stewing hen and simmered 22 hours or so. Anyway, when I made a soup, I used 1 part stock, to 1 part water, and added 1/2 boullion cube. It tastes nice.
>>
>> You might like tonkotsu ramen broth. It's different from all the other stocks. I was stunned the first time I tasted. The mouth feel is like you're eating liquified butter.
>>
>> https://glebekitchen.com/tonkotsu-ramen-broth-home/
>
>I think you posted this in the past. I wonder how that would work using chicken instead of pork??

It makes more sense to use the cooking liquid for a soup and toss out
the simmered bones unless they are meaty bones, then those become
cook's treat.... I've been doing that with pork chop bones since
before the Great Wall was a dream.
Simmer pork bones in tinned tomato sauce along with chicken boulion (I
prefer Goya), then add water, a corn starch slurry, and it becomes
tomato egg drop.