Chicken stock gelatin question

[Guest guest]

Ok, I'm still (apparently) trying to get that Perfect Chicken Stock I'm

after..

I never seem to get that much gelatin out of my stock, even after slow cooking

it for a day (this is with all the chicken parts we don't normally eat tossed

in: organ meats, neck, back, wings -- everything but the legs, thighs, and

breasts).

However, the other day on the fly I threw 2 chicken legs in the slow cooker,

for dinner that night (about 5 hours cooking on high) -- and the thing had

nothing BUT gelatin in it!

Last night, I threw a chicken carcass into the slow cooker for a day, and

tonight I have broth -- but little to no gelatin again.

The chickens are all local birds -- organic, free range roasters.

Any thoughts?

Jent

" The greater part of what my neighbors call good, I believe in my soul to be

bad, and if I repent of anything, it is very likely to be my good behavior. What

demon possessed me that I behaved so well? " -Henry Thoreau

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[Guest guest]

It's the chicken legs. Chicken legs and feet (and heads?) give the most

gelatin.

On Jan 8, 2008 7:30 PM, Jent Lynne <jentlynne@...> wrote:

>

> However, the other day on the fly I threw 2 chicken legs in the slow

> cooker,

> for dinner that night (about 5 hours cooking on high) -- and the thing had

> nothing BUT gelatin in it!

>

>

[Guest guest]

Ditto, you'll get even more if you add more feet. If you are buying

from a local farmer, always ask for the feet from your chicken (ask

before it is butchered, or they may be tossed). Often they will let

you have extras as many don't want the feet. Just be sure the yellow

or black skin is peeled off first, easy to do once they are dipped in

boiling water. You'll have a jello mold once it cools!

~Jan

>

> It's the chicken legs. Chicken legs and feet (and heads?) give the

most

> gelatin.

> > However, the other day on the fly I threw 2 chicken legs in the

slow

> > cooker,

> > for dinner that night (about 5 hours cooking on high) -- and the

thing had

> > nothing BUT gelatin in it!

> >

> >

>

>

>