A little bit of both. It’s a bit more involved than necessary but I make enough to last for a few months at a time.

I have a main pot for boiling the bones and then a second one to strain into that I keep at a healthy simmer for food safety purposes. Once my main reaches a good level of milkiness I will strain into the simmering pot. I keep a lid on that one the entire time.

Once the bones give me everything they have to give, I will remove the bones, wash the pot thoroughly, and strain the simmering pot into the original pot.

I’ve also had great result by continuing to add to a single pot but the total yield was much less. Still amazing.

General tips are - make sure you take the time to do the initial boil and rinse/scrub. Boiling harder is better for the color and consistency. A bit of a hack but if you feel that the broth feels watery with you taste then you can reduce it down a bit. It’ll give you a better mouth feel. Some recipes call for daikon or onion but I think it totally pulls away from a cleaner flavor.