Since the article 5 Reasons Why Your Stock Won’t Gel was published a few weeks ago, I’ve received numerous questions about how gelled stock should look.
Getting your homemade bone broth, or stock as it is commonly known, to gel is extremely important as it is a clear indicator that you have produced a quality product that will impart all the many health benefits bone broth is known for including pain-free joints, smooth digestion, and beautiful, firm skin.
Should stock jiggle a little or a lot? Is gelled stock a thick liquid or more solidified?
Instead of trying to answer these questions with words, I thought it might be most effective to just show you some perfectly gelled stock I made recently after chilling in the refrigerator.
I hope this will give you a clear picture in your mind of how gelled stock should look.
If you find your stock consistently won’t gel, consider adding some high quality powdered gelatin to ensure that you are getting enough per serving when you use your stock to soak rice, make soups and sauces.
Perfectly Gelled Stock
Gelatin and Collagen Hydrolysate: What’s The Difference?
The Benefits of Gelatin and How to Get More in Your Stock
5 Reasons Your Stock Won’t Gel
Sarah, The Healthy Home Economist
I’ve made it 6 times and I can’t get my chicken bone broth to gel. Ever. I use a pastured chicken and followed all the directions. I watched Sarah’s video and every time I make it, it barely simmers just like she showed us. My beef/lamb bone broth always gels. What can I do to get my chicken broth to gel? If it doesn’t gel, am I still getting the same nutrients? I’m so upset about this.
When I make bone broth my husband think it stinks up the house! I turn on the vent fan but still the odor. When we do our butchering I just do a lot at once. Any suggestions?
If it’s not too cold outside, can you use a Crock Pot outside on a porch or other safe location with an electrical outlet? I did that once overnight, and I could not smell it in the house. The only problem was that I didn’t consider how much colder it was outside during the winter, which I’m sure made the stock cook at a colder temperature. My stock didn’t gel, even though it cooked 24 hours. However, I plan to try this once the weather warms up a bit. I’ve also thought about clearing off my husband’s workbench in the garage and plugging my Crock Pot in out there. That should be warmer than outside, yet still keep the smell out of the house.
I too hate the lingering smell, but I’ve resigned myself to making stock anyway, despite the aroma. Hubby doesn’t seem to mind….
I am ripping my hair out trying to figure this out. I have made numerous batches of pastured chicken broth with no gel. I cook my pastured chicken in the crockpot, then roast it at 425 to crisp the skin. I add 3 quarts for water for a 4 pound chicken. I simmer for 18 hours. What am I doing wrong? My broth is much darker than yours. Is there a possibility that I am NOT using ENOUGH water? Is roasting at 425 destroying the collagen?
I was having the same problem as you before…now I use two carcasses from about 3 pound birds, about 2-3 heads, and 2-4 claws that Ive used the cleaver to chop up to make sure the gel comes out of them. I pack it all in my crockpot, maybe some onions, carrots and celery, then keep on low over night. Overall it will simmer for about 10-12 hours. DO NOT ROAST!! The high temp is probably killing it. Oh, and pack the crockpot up as high as you can then fill the whole thing with water. That should gel!
I made some bone broth using beef knuckles and they’ve gone well. I’ve got the stock in the slow cooker making a beef stew right now 🙂
I roasted chicken drumsticks in coconut oil and some bacon grease at 325 for an hour and the result was a beautiful gelatin all over the bottom of the pan and yummy chicken too! We have had that for breakfast too! I will use the bones left for next broth project in the crock pot.
wow, roasted chicken drumsticks in coconut oil and bacon grease sounds sooo good. Would you mind sharing the recips, thanks.
ps I am learning so much wonderful here, thank you everyone!
Hey there! Just wondering if you HAVE to put the stock in the fridge to let it gel up, or can u drink it as soon as its done simmering for a day or two? My husband keeps taking spoonfuls from the pot while its simmering and cant wait to eat it but I keep telling him he cant have it til after I put it in the fridge!
I was wondering if you can reuse the bones to produce more broth. For example, can I cook a chicken for 12-15 hours and then reuse the bones to make a fresh batch for 12-15 hours?
It’s funny, we used to make chicken stock for our cats with the left over carcass and it would always gel. Now that I’ve been trying to do it for the humans I’m not having any luck. Thanks for the video!
Great advice on making stock. I watched your video on what a simmer should look like. Like many of the comments on that video, I have a gas stove and am reluctant to leave it on over night. Would it harm the stock to take it off the heat and refrigerate overnight then put it back on the stove in the morning?