JoeB
Please, I was only trying to make a suggestion. You said nothing wrong. Heck skimming is my favorite part. Chicken or Ham bone fat is my favorite to save in freezer for frying the veggies before adding meat.
My point was it does not take 24hrs to make a bone broth. With a pressure cooker it would take only 2hrs or less on the stove top. I have the old fashion rocker top type. I use it for cooking, canning, broth and stock. Between work and having had kids it is a life saver for me. Wife thinks...
Bacon fat, chicken stock including canning my own due to lack of freezer space, and my favorite for sauteing any veggies is ham bone fat from making stock.
I used to use rolaids until about 2010 when they yanked them off the shelves and you could only get the gum type for quite some time. I could never find a reasonable answer as to why they were unavailable for so long. Tums never worked for me but the baking soda and water did for me.
Staying...
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