I'm making broth today, I've had it on for about 4 hours at a simmer. It looks great and tastes great. However my plan was to cook this set of bones for 6 hours then throw more bones into the same liquid and continue to intensify to stock. However I was just reading that I could over cook the broth and give it an unpalatable taste to it and I suppose that leaves me worried. If I do what I planned will I ruin the broth trying to use another set of bones?
I'm using only rotisserie chicken bones, and wings along with any scraps left behind. I don't have any seasonings or vegetables in the broth yet either.
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