Guest guest Posted November 21, 2001 Report Share Posted November 21, 2001 I've been making stocks for awhile and have found that my beef stock is loaded with gelatin, but fish and chicken stock is another story. Even though I broke up my fish carcasess, (and used heads), there just wasn't much gelatin. The chicken had no gelatin, even though I used feet and it was a pasture-fed bird. I'm wondering if the reason was because I couldn't break the bones up. What is the easiest way to crush bones for stock? If I'm going to make it, I may as well make it right! Thanks, Cheryl Quote Link to comment Share on other sites More sharing options...
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