So it's usually about 3-4 bone slices that I am roasting and cooking with veggies for my stock. I also cut pieces of fat or extra grizzle off of steaks before they are cooked to go in the pot. I use 3 of each onion, carrot and celery. Sometimes only 2 onions if they're big.
My stock used to come out of the fridge needing to be spooned into my ice cube trays because it was so thick and gelatinous. But the last 2 times I've made it, it's been pourable! Does that mean I am not getting enough of the beneficial gelatin that makes bone broths so good for you? Should I wait until I get more than one package at a time? I cook it for about 14 hours, should I cook it longer? Use less veggies? Or is it still ok no big deal? I think the NT recipes for stock call for some packaged gelatin, do I need to start doing that?