The amount of vinegar varies depending on how much broth you are making. Yes, it is normal for it to be fatty. Once you are finished cooking it, put it in the fridge and the fat will rise to the top and harden. You can then remove it easily from the broth if you wish.
First, this is probably already obvious to you, but I just saw a similar question recently where the problem was that the person was expecting it to gel up while cooking. It only gels up after it cools down (in the fridge).
There are two common possible reasons you could end up with broth that doesn't gel. One is that you didn't cook it long enough. You should let it simmer for about 24 hours for beef--some say the same for chicken, while others say 4-6 hours is long enough for chicken. The other is that you are using too much water for the amount of bones you have.
I've also heard this can happen if you boil it instead of simmering it (some suggest using a slow cooker for this reason). However, I don't know if this is really a factor or not.
If you are making chicken broth, adding chicken feet can help get it to gel.
However, even if your bone broth doesn't gel that doesn't mean it isn't still very beneficial for your health.
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