Yes, that's right... another post on bone broth!
check out this entry from last year, which has a video of me crumbling chicken bones cooked in water and vinegar). I put the squeezed-out solids aside in a bowl, then continue to repeat the process. At some point I pour the liquid over the sieve into my Kitchen Aid mixer bowl, because it's a nice fit, and finish the scraps there. I then pour all the squeezed-out bits back into the sieve, pour a bowlful of stock over it, and then squeeze it out once more. I swipe the bottom of the sieve with my fingers and let the fine loose particles fall into the stock. Then I serve the solids to the cat. (Where you wondering what those pictures were?)
Look at this recipe on allrecipes.com, for example. See the top picture? Bright yellow and clear stock, made with no vinegar, bones discarded. Will it taste chickeny? Sure. Is it thick and nutrient-dense like the vinegar-kind? No. Look at the solids on the bottom of my jar! (Are you confused about the difference between broth and stock? Apparently a lot of people are. No worries, just be sure to support me when I become president and insist that we clarify our vocabulary.)