The bones do snap easily but, the stock is thin and not as flavorful as that first batch. I did use just wings that first time. I guess it is like love, the first time's the best.
OK, I did simmer it for hours all the times I have tried. I didn't have to do anything else as far as cooking or reducing the first batch. I put it outside when it was 35-40 degrees here in Maryland overnight and the next morning it was thick and had a 1" thick layer of fat on top that easily scooped out. Since then there have been times using the outside approach and the AB way with the cooler. All the times there was the layer of fat to be scooped but, the stock was watery and not as tasty.