2

votes

Why are my latest bone broths NOT gelling up like they are supposed to? They are normally like jello but lately like gravy??

Answered on August 19, 2014
Created August 28, 2012 at 9:15 PM

The last few batches have been closer to gravy in consistency than jello. Im kinda confused. Normally I make bone broth with the bones of a whole chicken that has been roasted. This time I bought some chicken carcases and feet from the meat guy at the farmers market. I made bone broth as usual. Same amount of time, in a crock pot and using the same standard additions (onion garlic etc). Even this last batch in which I added a few leg bones that had been roasted.. still.. gravy???

Can anyone explain this!?

366c23d69eadce094a2b22299c58a424

(2988)

on August 29, 2012
at 11:02 AM

How many feet did you use? I don't use vinegar, but I always get gelatin so long as I have 3-4 feet mixed in with the other bones, crockpot on low, about 14 hours. The only bones with meat that I use are the backs & wings, usually 1 back & 2 wings per pot. (Meat gives a richer tasting broth, but doesn't have the collagen)

C836b2644e7319bb957fbb794a97708e

on August 29, 2012
at 06:16 AM

Oh they utterly broke apart in my fingers! Im so darn confused.

0e2bd01a4b24c10af91033fe5dcf3b07

(324)

on August 29, 2012
at 02:10 AM

if you can't smoosh the bones apart with your fingers, then you're not done simmering.

C836b2644e7319bb957fbb794a97708e

on August 28, 2012
at 11:36 PM

Im not really gonna toss em. I was just irritated that all that time was for naught. Im trying to get to the bottom of WHY I extracted less gelatin when I did everything the same as always..

C836b2644e7319bb957fbb794a97708e

on August 28, 2012
at 11:35 PM

I never use vinegar. Its always worked fine in the past!

0e2bd01a4b24c10af91033fe5dcf3b07

(324)

on August 28, 2012
at 10:09 PM

They are fine. I've had it happen before.

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on August 28, 2012
at 09:55 PM

One one reason or another, you simply extracted less collagen/gelatin. I suppose you could argue there's less mineral content as well, but not reduced so much as to throw it out. It would have to be rancid before I'd toss it.

C836b2644e7319bb957fbb794a97708e

on August 28, 2012
at 09:38 PM

Are these gravy batches any good or should I toss them?

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7 Answers

best answer

3
57bef671ea7e05631c9fa56f708bcaa9

(258)

on August 29, 2012
at 12:17 PM

Sometimes when you cook bone broth for a long time the gelatin "breaks down" in a sense and doesn't gel, but it's still there (with all its nutritional goodness). I've heard this before, and it's the only explanation that makes sense as to why sometimes my stock gels and sometimes it doesn't, even when using the exact same bones/recipe and cooking time. If I only cook my broth for 6 hours, it gels perfectly, but I can't believe there are as many minerals.

2
0e2bd01a4b24c10af91033fe5dcf3b07

(324)

on August 28, 2012
at 09:33 PM

Cook it longer and put in a little vinegar.

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on August 28, 2012
at 09:55 PM

One one reason or another, you simply extracted less collagen/gelatin. I suppose you could argue there's less mineral content as well, but not reduced so much as to throw it out. It would have to be rancid before I'd toss it.

0e2bd01a4b24c10af91033fe5dcf3b07

(324)

on August 29, 2012
at 02:10 AM

if you can't smoosh the bones apart with your fingers, then you're not done simmering.

C836b2644e7319bb957fbb794a97708e

on August 29, 2012
at 06:16 AM

Oh they utterly broke apart in my fingers! Im so darn confused.

366c23d69eadce094a2b22299c58a424

(2988)

on August 29, 2012
at 11:02 AM

How many feet did you use? I don't use vinegar, but I always get gelatin so long as I have 3-4 feet mixed in with the other bones, crockpot on low, about 14 hours. The only bones with meat that I use are the backs & wings, usually 1 back & 2 wings per pot. (Meat gives a richer tasting broth, but doesn't have the collagen)

C836b2644e7319bb957fbb794a97708e

on August 28, 2012
at 09:38 PM

Are these gravy batches any good or should I toss them?

0e2bd01a4b24c10af91033fe5dcf3b07

(324)

on August 28, 2012
at 10:09 PM

They are fine. I've had it happen before.

C836b2644e7319bb957fbb794a97708e

on August 28, 2012
at 11:36 PM

Im not really gonna toss em. I was just irritated that all that time was for naught. Im trying to get to the bottom of WHY I extracted less gelatin when I did everything the same as always..

1
2b3edde3c7b9393fe36a2dd9c8acf473

on August 29, 2012
at 04:11 AM

Get a pressure cooker. Collagen breakdown accelerates significantly at higher temperatures (a 15psi cooker is by definition at 250 F). One hour is enough to get solidly gelled chicken stock every time as long as the raw ingredients have plenty of cartilage on them.

1
F9638b939a6f85d67f60065677193cad

(4266)

on August 29, 2012
at 01:25 AM

I love it when my broth is more like gravy. Much tastier.

1
2336245491a87ee15d4fb8f8f8283909

(1173)

on August 28, 2012
at 11:32 PM

Interesting. As other have mentioned did you leave out the vinegar?

I've found that the best thing to make bone broth from is cow's or pigs feet.

C836b2644e7319bb957fbb794a97708e

on August 28, 2012
at 11:35 PM

I never use vinegar. Its always worked fine in the past!

1
78964c5cc470f86a5897db8e1ce8e6f9

on August 28, 2012
at 10:06 PM

Keep the broth. My limited experience is that I get more gelatin when I cook just bones - when there's a lot of meat, I get less, even with vinegar and cooking it for multiple days in the crockpot.

0
Adb6852b4f2f42904da67708ffcd59f5

on August 29, 2012
at 12:25 PM

i have done bone broth in the pressure cooker for 40minutes to hour after the pressue top pops up and i put it on low heat. this was with lamb (neck) but with the meat on however still had some gelatin set nicely in the fridge. let the broth cool then pour and sieve into glass jars and place in fridge overnight. thats what i do and it works :D

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