Your stock is ready when it tastes rich and savory, not just watery. Lift the lid and smell it—if it makes your stomach growl, you’re there. The liquid should look slightly thicker, almost like thin jelly when it cools.
Another pro tip: the meat should be falling apart. If it’s still clinging stubbornly to the bone, give it another 30 minutes. It’s like trying to get a sticky lid off a jar—sometimes you just need a little more time and patience.
