• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
The Healthy Home Economist

The Healthy Home Economist

embrace your right to a lifetime of health

Get Plus
  • Home
  • About
  • My Books
  • Shopping List
  • Archives
  • Log in
  • Get Plus
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Get Plus
  • Log in
  • Home
  • About
  • Subscribe
  • Archives
  • My Books
  • Shopping List
  • Recipes
  • Healthy Living
  • Natural Remedies
  • Green Living
  • Videos
  • Natural Remedies
  • Health
  • Green Living
  • Recipes
  • Videos
  • Subscribe
Healthy Home Economist / Archives / Videos / Gelled Stock (see how it looks in this video)

Gelled Stock (see how it looks in this video)

by Sarah Pope / Affiliate Links ✔

Table of Contents[Hide][Show]
  • Perfectly Gelled Stock
  • More Information

gelled stockSince 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

More Information

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

Picture Credit

FacebookPinEmailPrint
Category: Broth, Stock, and Soups, Videos
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

You May Also Like

How to Cut Up a Mango Like a Pro (+ Video)

How to Cut Up a Mango Like a Pro (+ Video)

Does it Matter if Raw Whey is Clear or Cloudy? 1

Does it Matter if Raw Whey is Clear or Cloudy?

Mom versus Fast Food (video demo)

Rendering Beef Tallow the Easy and Traditional Way 2

Rendering Beef Tallow the Easy and Traditional Way

Raw Milk Machines are EVERYWHERE in Europe, Why Not USA?

Raw Milk Machines are EVERYWHERE in Europe, Why Not USA?

soaked seeds on a white plate

How to Soak Seeds (and why you would want to)

Going to the Doctor a Little Too Often?

Get a free chapter of my book Traditional Remedies for Modern Families + my newsletter and learn how to put Nature’s best remedies to work for you today!

We send no more than one email per week. You will never be spammed or your email sold, ever.
Loading

Reader Interactions

Comments (66)

  1. Nola

    Feb 7, 2014 at 2:47 pm

    I enjoy your page and blog so much. I am a huge advocate for bone broths, can you (or anyone) tell me, does pressure cooking change or kill the nutritional value? I am most concerned about the mineral content. Also, how long should beef broth be cooked in a pressure cooker? Thanks!

    Reply
  2. Missy

    Mar 16, 2013 at 1:57 pm

    I’m looking through posts for reasons why stock won’t be clear. I’ve had it come out clear once 1-2 years ago but not since then. I’m wondering why it’s not clear. I did figure out a few “stocks” ago that I was using too high a temperature and have since remedied that however, the stock is still not clear. Thanks so much!

    Reply
  3. Judith

    Mar 14, 2013 at 1:02 pm

    Sarah,
    I’ve noticed that some people swear by making stock in a pressure cooker with great results.
    Even get gel. What do you think? Do pressure cookers effect stock negatively?

    Reply
  4. Workbench Plans

    Mar 14, 2013 at 3:55 am

    It is the best time to make some plans for the
    future and it is time to be happy. I’ve read this post and if I could I want to suggest you some interesting things or advice. Perhaps you can write next articles referring to this article. I wish to read more things about it!

    Reply
  5. Tanya

    Feb 22, 2013 at 7:17 pm

    Thanks so much for all the great stock videos. I was just wondering, could stock be made successfully in the crock pot? (I mainly mean chicken stock as I frequently do whole chickens in the crock pot for dinners). Maybe after our dinner is done, I could remove the meat, and put the bones back and keep it on low until sometime the next day? What do you think?
    Thanks so much for your time, and for what you’re doing, I’m learning so much here!

    Reply
    • Rachel

      Feb 28, 2013 at 2:51 am

      Tanya, that’s exactly what another commenter above stated that she does: throw the bones back in the Crockpot after she’s cooked her chicken, and then make the stock. I cooked a whole pastured chicken today in my stock pot, but after it had been cooking about 12 hours, I removed the chunks of chicken I could easily fish out of there (left the bones) and continued cooking the bones and scraps another 8 hours or so. I was so glad I removed the large pieces of cooked meat early because the scraps that were still in the pot at the end of the cooking time were very dry. I made a chicken salad out of them, but that’s about all I would have used them for, as they were so dry and shredded easily. The bones could easily be broken or crushed with my fingertips, and the stock gelled beautifully.

      To those who wonder about the dark color of their stock, somewhere I read that if you include the onion skins in the stock or broth, it will cause it to have a darker color.

      At another cooking website, a person commeted the following:

      “To make a clearer stock: start with cold water; keep it at a bare simmer (never let it boil); do not stir it up.”

      I’m not sure if either of these theories hold true, but there’s a couple possibilities.

  6. Betty Faust

    Nov 12, 2012 at 1:43 pm

    I have tried making chicken broth many times and I can not get it to gel, I have let it simmer for 24 hours, 36 hours, and 48 hours. I have used more water, less water, barely any water. I have watched your video as well as other videos, several times. I have had it where it’s light yellow, I have had it turn out very dark where it was brown in color, I have had a layer of fat on the top, no matter how it turns out my daughter loves it and drinks it up, she’ll grab a glass of warm broth before water most days, I just can’t get it to gel no matter what I do to it, right now I’m using the crock pot for the first time!

    Reply
    • Alexis

      Nov 12, 2012 at 2:03 pm

      Hey Betty…here are my suggestions since I had issues myself for awhile…once I started using the crockpot my stock gels everytime now. The reasons it wasnt gelling before is because in the stockpot I think I was adding too much water and not getting the temperature right. In the crockpot, just cover all the bones, set on low and simmer about 17 hrs. If it still doesnt gel I would then look into the quality of the bones. And make sure you use the heads and feet of the chicken…even in beef stock I still use 2 heads and 4 claws…the gel is beautiful!!

    • Rachel B

      Nov 12, 2012 at 2:06 pm

      The only time my beef bones gel is when I use my pressure cooker. The only time my chicken bone broth gels is when I use chicken feet, no matter how I cook it, stock pot, slow cooker, pressure cooker.

  7. Eric

    Sep 30, 2012 at 4:06 pm

    Hi Sarah,

    Thank you so much for your site. There is so much helpful info on here….it’s fantastic!

    If we’re in a pinch for making broth/stock what are your thoughts on the brand “More Than Gourmet”? If you go out to their website (I won’t post it here because I’m not sure if that is allowed, etc) it shows you how they make it. They are very traditional and it appears that they make it just how I would at home…..just in enormous batches.

    Thoughts on using that in a pinch?

    Thanks Again!
    Eric

    Reply
  8. Brenda

    Sep 28, 2012 at 10:42 am

    Do you have any comments on using a pressure cooker for making stocks? Thank you.

    Reply
  9. Brenda

    Sep 28, 2012 at 10:42 am

    Do you have any comments on using a pressure cooker for making stocks? Thank you.

    Reply
  10. Richard

    Aug 14, 2012 at 9:14 pm

    Hello Sarah….I was wondering, can bone broth be pressure canned?….If so, would the high temperature effect the nutritional value?…Thanks.

    Reply
« Older Comments
Newer Comments »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sidebar

Mother Nature’s Medicine Cabinet

5 Secrets to a Strong Immune System

Loading

The Healthy Home Economist

Since 2002, Sarah has been a Health and Nutrition Educator dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. Read More

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Check Out My Books

Mother Nature’s Medicine Cabinet

5 Secrets to a Strong Immune System

Loading

Contact the Healthy Home Economist. The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. By accessing or using this website, you agree to abide by the Terms of Service, Full Disclaimer, Privacy Policy, Affiliate Disclosure, and Comment Policy.

Copyright © 2009–2023 · The Healthy Home Economist · All Rights Reserved · Powered by BizBudding Inc.

Share this ArticleLike this article? Email it to a friend!

Email sent!