I ran across this post while looking for something quite different, but felt compelled to chime in. The very term "Bone Broth" sounds disgusting.
What do you think chefs have been making your soups and sauces from all these years?
Stock. Sounds nicer, doesn't it?
As a culinary teaching professional I'll offer the following treatise on stock making to aid all of you, as well as the OP.
Stocks are typically made from the bones of young animals, as their bones have not fully ossified, or calcified into hard bone. The bones are composed of a higher percentage of connective tissue and collagen that gives subsequent stock made from them a higher concentration of gelatin. Gelatin is a form of denatured collagen. Regular chicken bones are fine, as all market chickens are young, but make sure you get veal bones rather than beef bones. The veal bones that are available are knuckles, the limb joints; and necks, which include more meat, and give better flavor, but also make for cloudier stock. Your choice. I usually go 50/50. Beef stocks will be low in gelatin, and have a strong flavor that you may find off putting.
We classify stocks broadly into two categories; white and brown
White stocks are made from raw ingredients and water, simmered an appropriate amount of time to achieve proper flavor and gelatine extraction, strained, and used for any number of kitchen preparations. Chicken is by far the most common, but Veal and fish are also made. As someone else mentioned, an initial blanching, or brief boiling and rinsing of veal bones is often done to make for clearer, more neutral flavored white veal stock.
Brown stocks are made of cooked, or browned ingredients, and water. The bones are usually browned in a 400 degree oven for about an hour, or until they go all golden and delicious smelling. While hot, separate the browned bones from the fat, and save it. The vegetables are browned on the stovetop in the rendered fat. Lastly, a small amount of tomato paste is browned with the veg. Brown veal stock is most common, though brown chicken is sometimes made.
Aromatic vegetables (2 parts onion, 1 part each carrot & celery) and herbs (a bay leaf, a sprig of thyme, along with a some peppercorns) are used in the later stage of the cooking process to add complexity and freshness that would be otherwise missing if they were added to the pot at the beginning. We call this combination of vegetables Mirepoix.
We use standard time tested ratios of ingredients to water. The following recipes each yield 1 gallon of stock, and can be scaled to any quantity you wish.
4 qts Water, cold; 8 lbs Bones(chicken, veal or fish); 1/2 lb Onion; 1/4 lb Celery; 1/4 lb Carrot
Place the bones and water in a pot, turn the heat on high, and bring to a simmer. Reduce heat, and maintain a bare simmer for the following times:
Veal: 5 hours; Chicken: 3 hours.
Skim all fat or foam from the surface, and add the Mirepoix and the herbs, and cook an additional hour.
For fish, just put everything in the pot and bring it to a simmer and cook for one hour. Strain and chill, or use right away.
Brown stock: 5 qts Water, cold; 8 lbs Bones(raw weight), roasted; 1/2 lb Onion; 1/4 lb Celery; 1/4 lb Carrot; 4 Tbsp Tomato paste
Place the roasted bones and water in a pot, turn the heat on high, and bring to a simmer. Reduce heat, and maintain a bare simmer for the following times: Veal: 6 hours; Chicken: 4 hours.
Skim any fat or foam from the surface, and add the Mirepoix and the herbs, and cook an additional hour. Strain and chill, or use right away.
A couple of cautions:
Start in cold water. Always. Not because some crazy French chef said so, but because research backs up professional dogma; the resulting stock tastes better.
Never boil. Floculated(congealed) proteins and fats get emulsified into the stock and make the end result opaque and greasy tasting. Clarification is technically challenging and adds additional expense. Don't boil. Ever.
Never stir. For the same reason you don't want to boil.
These preparations are not meant to be consumed as-is, but are the basis of every soup, sauce, or stew you've ever eaten. As they contain no salt, they can be reduced in volume by boiling off the water to create intensely flavored sauces. Demi-Glace!
If you want better flavor, add inexpensive cuts of meat to the stock during cooking, usually about 4 lbs of meat along with the 8 lbs of bones.
If you are looking for breakfast ideas, look to Southeast Asia, as most mornings begin with a bowl of soup. Phở!
If what you hope get from this exercise is gelatine, you'd do better to just eat the steak, as stock making is actually a terribly inefficient method of extracting collagen(gelatine) from animal tissue. Most meat is sufficiently high in collagen fibers, and your own digestion process effective enough that you'd be better off with meat. Or eat a packet of gelatin. Its cheaper.
What stock making is good at is taking an otherwise useless piece of the animal and making best use of it. Heaven forbid an animal loses its life and we fail to find some noble use for all of it.