Guest guest Posted April 24, 2003 Report Share Posted April 24, 2003 I made my first batch of chicken stock by the NT recipe without the feet. It turned out brown and it did not gel! When I made stock before NT, I would only simmer about 4 hours and the stock would always gel! What happened? Thanks, Del Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2003 Report Share Posted September 22, 2003 Thanks ! > The vinegar helps to break down the minerals in the bones so that they end up in the stock. My chicken broth is always brown. > > > > Quote Link to comment Share on other sites More sharing options...
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