I wasn't 100% sure where I should put this question if it should be in the butchering section or the recipe section. But I am processing a rooster and I want to make bone broth from it do I still have to let it rest or because it's just the bones and a little bit of meat and neck can I put it right in the pot to simmer.
Or do I still let it rest for 24 hours.
Thanks!!
Or do I still let it rest for 24 hours.
Thanks!!