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Home Cooking

What's the best way to rescue a thin chicken stock?

TKB21 | Apr 7, 202008:54 AM     10

I've been making my stocks in an 8qt stock pot but needed more room for each cook. I recently upgraded to a 16qt but have been making the mistake of filling it to full capacity. To give you an idea of bone quantity, I'm using 6 lbs. After a 12hr simmer, I strained, simmered, and refrigerated overnight. Despite its dark and rich coloring the stock did not gelatinize the next morning. I was wondering if there was any way I could somehow save this stock. It yielded 6 ½ cups.

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