Guest guest Posted May 18, 2002 Report Share Posted May 18, 2002 I have made fish and chicken broth and let both go for 24 hrs. How come they don't gell or even thicken like the book says? Should I give it more than 24 hours? How high do you have the temp while cooking it for a while? Should it be bubbling a bit or should it just stay hot without bubbling? I really appreciate some advice. Rebekah Quote Link to comment Share on other sites More sharing options...
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