How to make thick, gelatinous bone broth

[godusjourney]

Hey Guys!

I'm having a hard time with my bone broth. I realize this is a common subject around here and with enough digging, I could probably find the answer to my question. But I'd like a direct answer.

Here's my dilemma: Almost every time I make bone broth it comes out watery, not gelatinous in the least, and more like vaguely chicken-flavored water. I've had great success occasionally, and wake up the next morning to a gallon of gorgeous, completely gelled cold broth in my fridge. But more often than not, it's just gross water (which feels like a waste to me). It doesn't seem to matter if I let it simmer for 3 hours or 36. I've even added chicken feet (which I can't find a supplier of anymore...anyone know of one?). It's completely hit or miss (mostly miss).

I have two chicken carcasses in the fridge ready to go. I'd like to cook them in the water whole, then remove the meat and continue to simmer the bones. But I want this time to be successful.

Any tips, tricks or ideas would be very appreciated.

Thanks!

[JamieCatheryn]

I can't troubleshoot for you, but mine always works out so I'll tell you what I do. I roast a chicken, get the meat off for dinner and leftovers, then put what's left in the pot filled with water, get it simmering. I add a big dash of salt and a big splash of vinegar (usually red wine vinegar), and simmer it all night. If I forget to cover it then it reduces a lot but I don't think that's a factor. Strain it and refrigerate it in the morning, and when I take it out to use it's rich chicken jello (ew, what a thought).

[FairyRae]

I do mine in a pressure cooker like this: http://everythingfreeeating.blogspot...hy-bother.html

Mine was never gelatinous prior to using this method, and now I always have a jiggly, jello like broth after refrigerating it over night. Much quicker as well! (Controversial though--Sally Fallon would NOT approve!)

HTH!

[snowbunny]

I get a good, solid gel most of the time (here's a pic). Long cooking time coupled with a fairly constant simmer seems to work for me - like 24 hours on the stove. When it's done and cooled, the stock is very, very solid.

[velcromom]

I wish there was an exact direct answer for you! One thing I've noticed is that overcooking can break down the gelatin so that the broth never thickens upon cooling. I've had it happen a couple of times. I attributed it to either cooking too long or having the heat too high... or maybe both? At any rate I think the broth is still very good for you so you haven't wasted it...

Maybe check your water to bone ratio. When I use my crock pot I usually put in 3 carcasses then put in enough water to just barely cover the bones (if it will, they often stick out of the pot til they cook down a bit). That's probably 4-5 quarts of water to 3 chickens.

It's ok to let it cook down so that a lot of the water evaporates... the less water in the end product, the firmer the gelatin will be. Letting it cook down is also good because then you have less volume to store in the freezer, and you can simply add a little water to it when you use it.

[Liquesce]

Can I just say that I'm always a bit confused by people having trouble getting broths to gel? I don't say that to be snarky. I just mean that I've been watching my parents and now myself make all kinds of broths and soups with no particular method to encourage gelling, and I can't recall ever once seeing a pot that wasn't a jiggly mass once chilled. The reason I bring it up is because I almost wonder if it's more a source or amount of what's being simmered issue than anything else. In my family we're usually just angling for soup, so the pot is fairly densly packed and just covered with water to cook. Like the PP said, maybe your ratio is just off? Think of what would happen if someone doubled the water amount added to a pack of Jell-O, you know?

[TonyaW]

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[TonyaW]

Maybe it is the quality of chicken. I use a good quality pastured organic chicken.

I only use the bones/carcasses to make broth. It gels every time. I simmer it for 24 hours. I also usually do about 4-6 carcasses at one time in a big stock pot filled to the brim with water.

[stilllearning85]

Mine never gels either...
I will have to try a different water to carcass ratio. Does it matter that my bones are frozen before I start? I usually have 1-2 carcasses so I guess I will try that with 2-3 qts. of water... hope yours works!

[Holiztic]

I've only been making chicken broth for 2 months, but I'm doing it every 2-3 days! So I've made a good bit. Here's my experience:

6-8 hours is lighter colored and less flavorful but gels better.

16-18 hours is more golden brown but less gelatinous UNTIL it is reheated! I strain it and chill it well. Then I use it to make soup, and then when the soup is chilled, its thick and totally gelatinous. I don't know the science behind that! Seems to me the gelatin is in there all along, though, so I'm not worried.

With reference to it not gelling initially: I use backs, feet, heads, and wings from Polyface--you can't get much more pastured than that! I use apple cider vinegar, cold water ,a few veggies. I let it sit for 45 minutes before heating. I let it simmer as low as possible but still moving slightly.

Only thing I've learned in this thread (thank you!!!) is that I may be using too much water. It well covers the bones/veggies and rarely is anything sticking out. I'm going to use a little less and see, although I feel pretty successful as it is.

[pampered_mom]

I'm convinced it's a bone to water ratio. I started reducing my bone broth down to about half (or more) so that I could freeze it in ice cube trays. I noticed that when I did that and then let it cool completely and put it in the fridge that it'd jell up really well. Before that I'd end up with bone broth that thickened slightly (as in it gets cloudy and a bit thicker which isn't necessarily obvious until I reheat it).

So...definitely consider bone to water ratio.

[sunnysandiegan]

My bone broths got immensely better when I stopped "topping" them off as the liquid cooked off. I started out using the crockpot (standard size, not large....only holds one carcass) with one rotisserie (we have a grill attachment) chicken carcass (most meat picked off for other meals) and covered it completely in water. As it evaporated, I would refill with water and keep it going for 2-3 days. It had some gelling action and tasted good. However, one time I didn't have time to cook it that long and I wasn't home to top off the water. Much richer and more gelatinous broth was the result!

I cook it in a stock pot on the gas stove when I am going to be home most of the day more often than not now. I turn off the gas and close the valve on our stainless steel pot cover when I'll be away and while sleeping, then heat it to a soft boil (more than a simmer; less than a full boil) upon returning, then turn it down to barely a simmer. I just made my first bone broth of the season yesterday (warm climate, no interest in soups) and I was impatient. I only let it cook for about 12 hours - off and on - so really less than that. The broth was very mild in flavor, but it still had gell this morning when I went to make soup for dinner tonight. I barely added any water for the soup and that is not typical for my bone broths. Also, though, I used half a large homegrown lemon instead of vinegar this time. The broth had good flavor despite me forgetting to season it at all and we think it was the lemon and that the carcass had more skin and cartilage than usual. (It was seasoned for the rotisserie originally, then frozen after we picked the meat off).

[CageFreeFamily]

I would add a splash of apple cider vinegar and break the bones to better release the marrow.

Also, as mentioned, unless you are using a LOT of bones in a small pot, you will likely need the liquid to reduce by about a 1/3 to get that rich flavor and gelatin in your stock.

I also tend to get much more gelatin from my roasted beef bones than my chicken carcasses. I use a mixture of short-ribs, oxtail, neck bones and meaty bones for the beef broth.

HTH!

[CageFreeFamily]

Try this

Read the instructions for in depth discussion on making gelatinous stock.

In the comments he mentions that (for a quick 1 hour stock) it takes about 1lb of bones to create 1 qt gelatinous stock.

[Drummer's Wife]

Originally Posted by pampered_mom

I'm convinced it's a bone to water ratio. I started reducing my bone broth down to about half (or more) so that I could freeze it in ice cube trays. I noticed that when I did that and then let it cool completely and put it in the fridge that it'd jell up really well. Before that I'd end up with bone broth that thickened slightly (as in it gets cloudy and a bit thicker which isn't necessarily obvious until I reheat it).

So...definitely consider bone to water ratio.

Ice cube trays! genius. I'm going to do that when my broth is ready tomorrow.