You’re going to let it simmer for 2 whole days. Not 8 hours, not 24, but a full 48. You can technically make a broth in just 1 day, but if you came for easy and mediocre, you came to the wrong blog. Here at She Keeps a Lovely Home, we’re all about easy but fancy (and full of flavor!) It’s SO much better when you let it simmer for 48 hours. It will be so much richer and more flavorful. You’ll also notice that your broth will “gel” when cooled which means you’ve pulled all that highly nutritious collagen out of the bones when you let it go for a full 2 days. My broth would never gel when I skipped a day. No gel = mediocre broth. Less flavor, less nutritious, less fancy.