I made stock per my usual method, which always gives me a yummy stock. However, this time it's missing something. It's bland, and it never jelled. The only difference with this stock is, I only had necks and backs (4), and 4 wing tips. I usually have more wing tips, maybe 8 or 10. Could this really have made such a difference? I was thinking about it all night, because it was a very disappointing batch of stock, and when I woke up this morning, I just thought, it doesn't taste chicken-y. Do you think it would help if I bought some wings and simmered them in the stock for a couple of hours? Any ideas?