Chief Longwind Of The North
Certified/Certifiable
I like your unique additions MsM, like the parsley stems (where most of the flavor lives), and the leek tops. Geeze, now all of you have inspired me to make some stock again. It's also very interesting about the vinegar trick.
The acid in the vinegar leaches out more of the collagen from the bone marrow. Another trick is to break all of the bones, again to make extracting the nutrients easier.
It's the dissolved collagen from connecting tissue and cartilage that makes that wonderful gel, or viscosity in the hot broth. The acids also dissolve calcium from the bone into the broth or stock, again making it more nutritious.
If you don't want to add vinegar, mildly acidic veggies such as celery and onions will also do the same thing. They will take a little more time to do it though.
Seeeeeeya; Goodweed of the North