What am I doing wrong?
Chicken stock is supposed to be gelatinous when it's cold from all of those boiled bones.
Well, mine isn't.
I made my stocks from stuff I save up from roasting chickens. I usually split roast them, so I save the spines that I cut out. I save the carcasses I slice the meat off of. I save the wing tips. I stash it in the freezer and when I have a large bag full, I cover them with water, add some old veggies, and bring it to a boil, reduce it to a simmer, and simmer it for a good two hours.
My stocks don't taste bad, but they lack that gelatinous quality. They're more like commercial stocks. With the last batch of stock I made, I added the pan drippings from the last chicken I roasted. I separated the fat out from those drippings and ended up with a gelatinous substance, but even adding that to my stock didn't yield a thicker stock.
Should I ever care? If my stock tastes good, does it need to be gelatinous? I make a lot of blended soups where the stock is not a star player.