210 to 240 minutes (3.5 to 4 hours), followed by a full natural pressure release.
- Double Filtration
Turn off the heat. Using tongs and a spider skimmer, lift the large bones out of the pot. Notice how the joint cartilage has completely liquefied and the bones feel significantly lighter and crumbly.
Set a fine-mesh stainless steel sieve lined with 3 layers of damp cheesecloth over a clean 6-quart stockpot. Carefully ladle and strain the hot broth through the cloth. Allow the golden liquid to drain naturally; do not press
