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Old 12-26-2011, 10:57 AM   #11
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Originally Posted by julesthegolfer View Post
I use Ina Garten's ( Barefoot Contessa) recipe for stock and it always turns out gelatinous. Good luck. If if tastes good, I'm not sure why it would have to be gelatinous. I thought it got that way from the bones.
I prefer my stock to be gelatinous for the (hopefully) benefit of the collagen and calcium for my bones and joints. At age 65 I have severe osteoporosis, and the fact that I eat a lot of this kind of stock seems to be helping.
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Old 12-27-2011, 07:46 AM   #12
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Roasting doesn't make it gelatinous. But it improves taste.

It was the wings that made it super thick.
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Old 12-27-2011, 09:16 AM   #13
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Interesting, jennyema. I only use the bones--meat removed and have had no problem re: it not being gelatinous. I never add wings to the stock before roasting the bones.
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Old 12-27-2011, 09:26 AM   #14
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Interesting, jennyema. I only use the bones--meat removed and have had no problem re: it not being gelatinous. I never add wings to the stock before roasting the bones.
I think she mentioned the wings because they are mostly bone

But, the OP did add chicken necks and there's a lot of bone there.
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Old 12-27-2011, 02:57 PM   #15
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Wings have a lot of collagen, as do necks and backs.
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