Have from ,time to time, done this with a left over chicken carcass, never bothered with beef bones etc. After hours of reading up via the internet etc, finally plumped for organic bones from everfield meat in Devon, what a palaver! Additionally the cost was ridiculous, £4.95 for a kilo of bones.....

I'm getting confused by organic as opposed to grass fed and the myriad of differences, grass fed or organic, organic doesn't automatically mean grass fed and vice versa. Just don't want to use bones that have stored lots of antibiotics and stuff in them, when I now use broth frequently....

Anyone else looking at this at the moment?

Thanks