Can you help Kathy? I have been making my own stock for months now and can NEVER get it to gel! Frustration is creeping in as I cannot seem to do something as simple as make good stock! Heres my method: I cook a whole, organic chicken in the crock-pot. After about 7 hrs I take the meat off the bones and throw the bones and skin (and the giblets) back in the pot, add veggies and some seasoning, about 2TBS (or so) ACV, and about 7 cups of water, cook on low for about 24 hours. It never gels! What am I doing wrong? Also, the output is usually 3-4 cups of stock so I feel like its a lot of work for minimal reward. Any advice? Thank you!
Posted on: Fri, 16 May 2014 23:00:01 +0000
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