Siniquezu, what I said was I try to get a good color to my stock 'ingredients'. In other words, I roast my bones/meat/skin very carefully to achieve a nice deep dark color, without burning anything. This is strictly from a flavor (maillard compound) perspective.siniquezu said:Thanks scott123. You mention that you try to get "good shade of color to my stock." Is that how you can tell that the broth has a very good amount of collogen in it? I know you can tell that you have a good amount of collagen in the broth when you are finished and it cools, it forms a gelatinous mass. Since there is no set amount of time for broth cooking, how can you tell when the broth has reached it maximum potential? Is it the color, the texture, the taste, or all of the above?