So, I've been making chicken stock/bone broth for over four years, very regularly (as in, at least twice a month, maybe once a month in the summer). I have never had that elusive gel that everyone talks about that speaks to awesome quantities of gelatin. Imagine my surprise this morning when I went into my fridge to scoop out some onto my lunch of chicken and cauliflower pilaf, and it's totally gelatinous! So, my question is this, paleo-hacking-chefs: how did I pull this off?
Over the years, I've done the crockpot method and the stovetop (Le Creuset) method. I don't use the crockpot method any more. I always use a carcass, some skin, and some meat from a roast chicken dinner. I always include celery, red onion, and carrots, as well as a splash of acid, usually ACV, occasionally lemon. I've rinsed the carcass in the past, but usually I don't. The only things I can think of that I did differently last night:
- may have cooked for a somewhat shorter time--90 minutes--where I usually go longer
- didn't add any water after the initial filling of the pot
- did a fast and fridge-straining cool--usually I let it cool on the stove before putting it in the fridge
I haven't strained it yet--carcass and veggies are still in there.
What can I do to recreate this miraculous event next time I make it?