Cover and cook at low temperature in Dutch oven 3-4 hours.
Note: Longer cooking times are perfectly acceptable. You can cook it for days if you want a super rich bone broth.You can strain the broth if you want a clear broth like a consummé. Just strain through a fine mesh sieve. This is optional.When using the stock for soup or stew, the solids in the broth will just add extra flavor.If you are making a fancier sauce, such as the blackberry sauce here, then you will want a clear broth.Once broth cools you can scoop off the coagulated fat off of the top.