Why is my stock from stewing hen less gelatinous from that made from a 4-lb broiler? I cooked it twice as long to extract flavor, but no gelatin.
After initially being brought to boil, I simmered it for about 8 hours, refrigerated it o/n to let fat congeal, stock is still liquid, with very little gelatin. Am I doing something wrong? Or do old hens have less gelatin in their bones?