How to add the most nutrition (protein, minerals, etc) when making stock from chix, pork bones, etc.
I already cook them at a bare simmer til all the gelatinous parts dissolve. I add some lemon juice, AC vinegar to help get calcium from the bones. Any other ideas? Would it be a help to crack turkey leg bones to get to the marrow, etc? I recently lost my job and am trying to make my food/nutrition go farthest. TIA from Dian