I've been drinking bone broth just about every day for a few months now. I started out making it way too watery but, in my opinion, have perfected it.
I'm not out to make the most elaborate broth. I just want the vitamins and minerals. I think of it as really good tasting medicine.
Here's how I make it...
I fill up my 6-qt crock pot with as many bones as can fit -- meaty neck bones (cow or lamb), chicken soup bones, chicken feet, all sorts of combinations of those.
I fill the pot to the top with filtered water, pour in about 2 tbsp of apple cider vinegar and let sit for 30 minutes. Then I turn it on low and cook for 24 hours. That's it.
What was making it so watery is that I wasn't putting enough bones in. The broth in the picture is from about 4 pounds of chicken soup bones. Sometimes I'll throw a cow tongue or liver or some other type of offal into the pot as well and let that cook.
At the 24 hour mark, I bring the pot inside (my wife makes me cook it on the back porch which is weird because it smells like incredible awesomeness) and use tongs or a slotted spoon and dip out all the bones and meat. I like to leave the smaller chunks in the broth.
I either eat the meat or give it to my beagles since it's so cheap and they love it. I throw the bones away (after making sure to get all the goopy marrow out of them).
I put a funnel into the top of the mason jars and dip the broth out of the pot. It's super hot so be careful. The mason jars go into the fridge and viola....
I'll glob out about half a jar into a coffee mug during the day sometime and warm it up for 2 minutes then put a little sea salt in it. It's incredible.
I wait until I have two servings left to start the process over which includes thawing the bones (1 day) and cooking (1 day). It's super easy to do if you plan it out.