How Ray Peat Makes Chicken Stock

[RayPeatFan777]

I've made awesome, gelatinous oxtail broth in 2-3 hours numerous times.
No offense narouz, but I think we're all better served if we don't speculate about what Ray Peat thinks or does.

Westside PUFAS is bang on and there were other posts today promoting chicken broth that linked to directly to Weston Price.

viewtopic.php?p=93025#p93025

I made some last night, simmered 2.2 lbs of oxtail (bones + meat) in 2 litres/quarts of water for 4 hours

This is the result:




doesnt seem all that gelatinous

I dont understand

 

[4peatssake]

I made some last night, simmered 2.2 lbs of oxtail (bones + meat) in 2 litres/quarts of water for 4 hours

This is the result:




doesnt seem all that gelatinous

I dont understand

I think the key is the amount of quality oxtails. I can only report what happened to me, not what happened in your situation.

agree with this:
i seem to remember reading somewhere that the secret to gelatinous broth was actually not to cook it too long, otherwise the gelatin would degrade and the stock would not gel well when refrigerated.