I use just the bones and skin(no heads or feet either) and no vegetables or spices. I do add some ACV which is supposed to help disolve the bones thereby increasing mineral content of the broth. I simmer low for 12-24 hours and my stock is always a firm jelly after chilling.
My stock isn't gelatinous
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Hmmm. I use ACV and I never simmer for less than 24 hours. For beef stock, I simmer about 3 days. I use 3 to 4 quarts of water. Is that too much water, maybe?
I'm really confounded, because I *know* these are high quality animals, kwim? I've seen the farm, the eggs they give me have orange yolks, as opposed to those yellow grocery store yolks, the beef has that *definite* pasture-fed taste (you know, where you cook it too high or too long and it starts to taste fishy
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) the chicken stock is a different color than that made with grocery store chickens. I'm completely stumped.
I'm really confounded, because I *know* these are high quality animals, kwim? I've seen the farm, the eggs they give me have orange yolks, as opposed to those yellow grocery store yolks, the beef has that *definite* pasture-fed taste (you know, where you cook it too high or too long and it starts to taste fishy
I lightly pack my crockpot full of bones and skin and any extra fat, then I add water to cover everything and a couple good splashes of ACV. I do this by saving the bones from every meat meal throughout the week -- I've got several little baggies of random bones and partial carcases stacked in my fridge
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In fact, the past few weeks I don't seperate the species -- any bones whether it be lamb, beef, chicken etc all go into the same pot - otherwise it would take me too long to save up enough bones and I think the flavor is great and compliments just about anything. I have never had a batch that was not really firm after chilling -- maybe you could try boiling yours down a bit...but even though it doesn't get firm, with the way you prepare it, you almost certainly have plenty of gelatin.
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