I've never asked a butcher for bones to make homemade broth/gelatin - never made a broth from bones. Should you hack'em into small pieces with a cleever? I've made chicken soup before, skimmed off the fat at the top after refridgeration and all that.
What do you pay $$ for bones? Should you make a separate broth between meat and/or foul, or mix them?
What do you pay $$ for bones? Should you make a separate broth between meat and/or foul, or mix them?