I'm an an unapologetic Cook's Illustrated fan. But for many years I passed over their recipe for quick stock which uses boiling water and takes only an hour. I like stock that simmers for hours and ends up all gelatinous.
Well, I was in a rush and figured I'd give it a go. It's the next day, I just took it out of the fridge, and it's like jello.
I should have trusted them all along.