What did you expect to happen when you made it? A light from heaven and an angelic chorus?

I'm thinking it was probably just fine, but you didn't finish the prep. Let it cool slightly, sieve it to remove bones/herbs/veg you might have included and then refrigerate until cold. The fat will be on top, and the broth will likely form a gel. Remove the fat and heat up the gel to get back broth.

Perhaps you were looking for the gelatin to appear. Take your "failed" experiment and put it into the fridge. You may be surprised,

you're looking for that nice bouncy jello texture when chilled, right? 'cause that means it is damn chock full of the amino acids, collagen, calcium, minerals. it takes a long time to get this result and definitely falls into the "turtle or hare" category - bone broth is the turtle - slow and steady. you have to allow it to cool in the fridge to get that texture, happens when it cools down, and will return to a nice broth state when heated.

i don't frequent this site but i like that the steps are easy and are broken down appropriately and easily for anyone to be successful at making tasty bone broth. if you have wine kicking about you can use that in place of vinegar as well. i pretty much do 2lbs of bones, i also roast them before making the broth for a richer flavour, 2tb of the acid, and then simmer. pretty much all day for beef bones and then about 3-4 hours for pork and lamb bones. any scum that rises to the surface i skim off. i do strain through my chinoise when done for a smooth consistency.

you'll get it :) good luck!

I find that the temperature is key - bring the contents to the boil and then turn it way down - generally all stock recipes recommend the same

Hi Lily,

I agree with the others, ya gotta let it cool. Even when you make Jello, it takes a while in the fridge before it sets up.

I have wonderful luck with pork shoulder bones. When I tried this the first time I thought it was going to be a bust. I do take a hammer to them ;) But the broth seemed awfully clear and thin. Then I put it into a 2L soda bottle when at room temp to put in fridge (this is not how I normally store it but I had a lot and couldn't find my usual container(s). The next day I literally had to squeeze gloops out of it!

When I make chicken broth I use more carcass -- e.g. more cartilage and the skin goes in there too. This makes a very cloudy broth so I see some "success" when warm. But still no gel love until cooled overnight.

A slow cooker may be easy, but I've had no problems simmering on the stove. You DO need a bigger pot though.

I've occasionally had my broth not 'gel' -- usually when I used too much water for my bones -- if your bones weren't submerged, it would be like not having enough bones for the amount of water you used.

Unlike most of the folk here, I make my broth on a stovetop, not in a slow-cooker. There are a couple of things you can do to make sure your broth comes out the way you want if you're cooking on the stovetop.

1. Invest in one of these (http://preview.tinyurl.com/3wntugq). It's a heat diffuser, which allows you to get a much lower heat under your pot.
2. Invest in a medium sized stock pot or dutch oven -- you need to be able to get those bones covered with water.
3. Prepare to simmer it a LONG time over low heat. I typically cook mine for 24-36 hours
4. Strain and cool before serving.

I cook my bones through several rounds of this, and typically only take the fat off of mine after the 1st round, leaving it in for later rounds, but to each their own -- some folk like theirs skimmed, and that's OK too.

I have read that the older crockpots are not safe - they have lead in the glaze which can leach out while cooking. So go online and research your model to see if it contains lead.

I've never gotten jelled broth from chicken bones--even after cooking overnight and cooling for a couple of days. However, it still tastes great. I've heard adding chicken feet will help, but I don't have a good source for those and I can't really get past the ick factor of the feet.

However, I don't have much trouble with beef/pork bones. One question: did you roast the meat/bones first? I doubt it makes any difference in jelling, but it does improve the flavor.

Don't boil, barely a simmer. Roast the bones first. NO VINEGAR EVER

Slow cookers can get too hot even on low.

Follow these instructions for awesomeness with regards to broth.

http://ruhlman.com/2009/01/veal-stock-and-remouillage/

.. wondering if someone can advise:

I have made 3 batches of bone-broth, so far.

2 first batches, made with chicken feet and necks (~1 lb) and water (~1 qt), easy, great result- after cooling, I ended up with pale, jelled broth.

my 3rd/last batch, I used beef for the first time- a knuckle bone. again, ~1 lb bone and ~1 qt water (I have a tiny 1.5 qt crockpot). the only difference, now that I think of it, is I kept topping off the broth- which I left on "Low" for 48 hrs- with hot water every time the level dropped an inch, or so, from the top of the crockpot.

after it cooled, I removed a 1/4 inch layer of fat- easy- but the remaining broth stayed liquid. it's a nice amber color- tastes fine. but no jelling occured.

any advice ? !? is it simply a question of too much water-- or am I missing something ?

thanks in advance for any feedback.