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Can't get my chicken soup to gelatinize (Re-post from General Topics)

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Can't get my chicken soup to gelatinize (Re-post from General Topics)

jessica | Oct 30, 2006 04:41 PM

Reading the board this week, I came across a post regarding a person's chicken soup that has turned to jello in the fridge and how this was a good thing...Well, as much as I try, I CANNOT get this effect! This time, I used about 1.3 lbs of chicken "bones" (about 50 cents, literally, from the store) it has bones, some meat and skin on it.

I boiled this in water (not sure how much, I just eyeballed it- but it was about 1/2 way up the side of my 12 quart pot) with some carrots for about an hour. After, I took out the bones and put into the pot the rest of my veggies and a bone in skin on chicken breast (to get useable meat) for another 1.5-2 hours.

From the fridge, the soup was just liquid, and not close to jello-like.

What went wrong? Were more bones and longer cooking time needed? (The soup tasted fine, but I am still missing something in techniqure I think!)

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