Now, we all know that the best stock is made at home, since you can only get that rich, velvety mouthfeel from the gelatin cooking out of the chicken bones. Anyone who has seen how homemade stock turns into a jello-like mass in the fridge can attest to that. My question is this: is it possible to approximate that mouthfeel by adding unflavored gelatin powder to store-bought stock? As I understand it the gelatin in chicken bones is chemically identical to gelatin powder. Obviously you would not get the depth of flavor that you would in real homemade but I am thinking you might get a close approximation texture-wise. Anyone tried this?