Originally Posted by Andy M.
I simmer chicken/turkey bones/parts for 6 hours. Some of the bones are roasted some are not. I add mire poix veggies and other seasonings. With 6 hours of simmering I get a rich stock loaded with collagen. It has the consistency of Jell-O out of the fridge. Any longer is a waste of energy in my opinion.
Beef stock is a different story. Because of the thickness/density of beef bones, they need a lot longer simmering.
I do more or less the same.
One thing to note is that I simmer stock on the lowest setting on the stove. It's barely bubbling at that setting, but I still remember my grandmother telling me (some 40 years ago) that if you simmer it too aggressively, the roiling action will turn it cloudy. Not that there's anything wrong with that, and I'm sure it's simply an aesthetic thing, but it's the way I was taught.