I always skim the fat off after it has cooled. Other than that, I'm not a big soup person. Especially this time of year so I just scoop out a cup or two of the broth, heat it on the stove and drink it like a tea in a mug. Or I add it to a potroast or veggies for flavor.

I'm not sure what you mean about cracking and melting...... I keep a 2 gal ag in the freezer to put leftover chicken carcasses and bones, skin that didn't get eaten and drippings that didn't get used. I also keep another bag for veggie scraps that don't go to the animals- carrot ends, celery, onion ends and skins, mushroom stems, etc. When the bags get full, or near full, I make a pig pot of stock, usually I add chicken feet and always i add avc to help draw out the minerals. I freeze what I won't use right away. I never skim the fat. i drink a cup at a time, sometimes adding miso. Sometimes I poach eggs in it and eat it as a soup for breakfast. I also eat it in soup but I don't add any other liquid usually- unless for some reason I'm adding tomatoes or cream. I find it delicious and very very palatable. I do this with other bones as well, even beef marrow bones. I don't think it would be concentrated unless you cooked it down quite a bit. I'd call it nutrient dense....

I skim off the fat and use it for cooking, then warm up a glass of broth and drink it. Trying to get into the habit of drinking it several times a day. I mix in my fermented cod liver oil, butter oil, vitamin D drops, and iodine drops in my AM cup of broth. Good way to choke down fclo. A good way to sneak in some extra broth is adding a couple scoops of chicken broth gel to chicken salad or egg salad.

My husband smokes a couple of chickens on the big green egg with applewood most weekends. Then I boil the carcasses with some veggies and simmer for a couple of hours. Then I scoop everything out of the broth, put leftover chicken back in and fresh vegetables and we have a ton of soup to eat for almost a week. I don't know if chicken broth is as good nutritionally as beef but it's delicious.

I tend to skim the fat because it rises to the top and as you've said seems to sort of 'ruin' the flavour. I also make chicken broth rather than any other kind and frankly chicken fat is not that appealing to me (unless attached to meat!). In beef stock it might be nice but the fat coats your mouth and then you can't taste it- and as you said, makes you full! I'd skim and use it for other cooking purposes and enjoy the liquid broth. Adding liver sounds a bit crazy too to be honest- why not just eat liver rather than boil it and then throw it away...??

i skim the off the fat as much as possible. I tend to keep mine in the fridge for about one week, chipping away at it daily and I have found that the fat slowly degrades the pleasant lightness of the broth otherwise.

I used to use that bone stock to make us soup every night by just adding some water, salt, and pepper and heating it up but now I just keep it in the fridge like a drink and just have a big gulp as often as I remember - usually with lunch and dinner.

I have thought about making my post-workout whey shake with it, but i must admit it'd be more for the shock value in the changing room in the gym than any real health-benefit:)

Eating hot broth is more of a winter thing for me, though I think it is a good idea to keep it around and use it as a beverage and something to chase down any supplements.

In my experience, freshly made bone broth only keeps a few days in the fridge. I freeze it in one quart portions, and also bought these so I can freeze it in smaller portions.

Recently I made about 2 quarts of soup with chicken bone broth and mirepoix (carrots, celery and onions), and I used this as the basis for several lunches. Warm up the soup and add whatever leftover meat I have laying around, leafy green vegetables, or beaten eggs.

I do get tired of this easily since I'm not much of a soup person.

In the winter my kids will drink the broth as their beverage with dinner. Can't imagine anything more nutritious.

I usually roast chickens with garlic and rosemary, something like once a week, once they're done, chop'em up and strip the meat off, which goes into that day's lunch, and the rest into a pyrex container to be used later.

The bones then, I boil for a few hours on and off - (maybe 4hrs) until the water gets really cloudy and the bones get brittle enough to break with a fork. It's done when the cartilage in the breast melts or almost melts - I want that gelatin in the stock.

I've actually DRANK the broth cold from the fridge and it tasted good to me. A bit savory, with a hint of fat, but doesn't taste greasy, and there's no solidified fat to skim off the top. It's not just for cold days, and can be quite refreshing by itself. Maybe add some lemon juice or something.

Not too worried about the n6 in the meat that I removed from the carcass - if I have roast chicken for lunch, I'll do salmon of the same size portion for dinner, or vice versa.

Mind you, these are organic/pastured ones, not CAFO abomination chickens.