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I've heard that bones from non-grass fed chickens don't gel as well.
Or you could try boiling it down more to see if it gels then. Maybe it was still too watery.
Hmmm, it was supposed to be a pastured organic chicken. Maybe I'll try them from a different place. I way boiled down the beef broth I made today (reduced it from a huge stockpot to about 2 1/2 quarts). These are definitely from grass-fed cows, so hopefully I'll have a nice gel by morning!
|NT recommends this gelatin:
I forget the reasons for using it over Knox Gelatine, but I know there were good ones.
Hi, I'm TJ! | NMY Grad | Mama to DD 5/13
The last time I made chicken broth, it didn't gel either. For me, the difference was the simmer time--I think I simmered it too long. Usually I don't go over 24hrs for chicken, but this time I was tired so I just left it in the oven an extra night and it ended up around the 36-hour mark. There were plenty of bones, and just enough water to cover them. My wild guess is that the extra heat/time broke down the proteins too far.
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