Guest guest Posted October 9, 2008 Report Share Posted October 9, 2008 Hi all, The last two times I made chicken stock (with local pastured chickens) it didn't gel up after refrigeration. Both times I used the leftover carcasses from roasted birds, the first time with two feet, this time with four! and still no gelling. I've previously had good results using pre-cooked carcasses. I follow the NT recipe exactly. What's going on? Quote Link to comment Share on other sites More sharing options...
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