Serious Eats: Talk
Chicken stock FAIL. Serious Eaters, what am I doing wrong?
I am on my third attempt at making chicken stock and each time, after cooling overnight, I cannot get the dang thing to jell. Yesterday I threw a chicken carcass, six wings, the herbs and aromatics into my stock pot, submerged everything in water and let it simmer for 8+ hours. Afterward, I let it sit in a snow bank for two hours (Cleveland winters are good for expanding freezer space, if nothing else) and then moved it to the fridge before heading to bed. I woke up this morning to find my stock still watery.
Today, the stock pot is back on the burner, simmering with four more chicken wings. I have to be doing something wrong.. chicken stock cannot be this complicated. Any advice or suggestions?