I made a bone broth from a roasted chicken carcass and threw in all of what was left over that was roasted with the chicken- onion, fennel, carrots, thyme, lemon and some juniper berries. I've made this broth many times and it usually has just a touch of brightness from the lemon, but is still rich and delicious. This time it went just a touch past bright and tastes a little bitter. Any suggestions for ways to fix it? Should I just simmer it with more carrots and onions? I'd appreciate any suggestions! Thanks!