48 hour simmer, liquid gold

I would eat that,

Ham hock?

Looks like the start of something really good

We get beef bones from the butcher , make the stock and jar it all . My wife drinks it instead of coffee every morning and we use it to cook with. One batch like this wont last two weeks .

Chickens get all the cooked veggies

Beats the snot out of those little bitty cubes.

Liquid gold indeed, and good for you.

How many pounds of beef bones do you need to make this magic? Assume these are fresh bones right after butcher?

Yes large beef bones cut in 4 to 6 inch pieces , id say I use 3 to 5 pounds , the more marrow in the bone the better. We then throw in onion, carrots, celery, head of garlic, peppercorns, and whatever green veggies are going bad soon . Usually cook 24 hours minimum, 48 is better. When I say cook its just a bubble every now and then, not a simmer. When its done discard the bones and veggies. Put in fridge over night to let the fat harden . Take the hardened fat out and jar .

We do pork bones as well . When its done and cold it will have a jello like consistency from all the collagen. I dont add salt while cooking , I add it dependencies on what I'm using it for.

Also, skim all the scum off the top while cooking, leads to a better stock

About to take out veggies and bones, run through a fine mesh strainer and into the fridge overnight

That's gonna be good!