Dark Stock didn't gel
I tried making stock again - last time I didn't use enough beef bones, so this time I tried the chicken stock. I went and bought 7.5 lbs of frozen bones. They sold bones of the entire chicken, couldn't buy backs/necks separately.
So I went through the entire process, browned the meat/mirepoix, drained off excess fat, simmered for 6 hours (on about level 3 on my induction range), skimming impurities and removing fat.
Once again, after I cooled down the stock, the next day the stock wouldn't gel/congeal up. It's more broth like and this time I used 7.5 lbs of bones in a 12 L stock pot! What am I doing wrong here?
A bit frustrated as I don't know what I'm doing wrong, maybe I really do need back/necks only? It's quite an investment of time for this not to work out, I really need some help here to point out what I've done wrong - yet again.
Today: I've reduced the stock by 1/2, went from 8 L to about 4 L and put it in the fridge, I'm thinking maybe it was too watery for it to congeal? Also, the stock isn't very clear but I am 100% it did not boil as I was very careful about this this time, if anything it may have been a very low simmer.
I found some frozen Veal Glace from my butcher that I tried and tasted very good, and I'm not sure I can keep doing this if I can't figure out what I'm doing wrong. I realize it's useful to make it yourself, but the time spent and it not turning out right is very aggravating.
Thanks for your help again. Everything else on this site is working 100%, just this one issue I keep having with stock!.