Guest guest Posted October 10, 2008 Report Share Posted October 10, 2008 in my experience, the more you allow it to reduce the thicker the gel gets. perhaps you just had too much water in the mix. sabine. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 11, 2008 Report Share Posted October 11, 2008 And if you whack up the bones the best you can before boiling, the stock will have more gel.... Deb in NC Quote Link to comment Share on other sites More sharing options...
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