I noticed this year as well as last year, when I made stock from the bones of the turkeys, which were Dietsel from Whole Foods, the stock became very gelatinous when cooled - in fact, when I make soup with it, if it cools in the bowl too much it gels back up.
I've never had this happen with other turkey bones I(butterball, store brand fresh killed, etc.) in my 10 years of making stock every year.
The stock the past 2 years has also tasted better.
Does anyone know what the difference would be, and why one would be so much better than the other?
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