francophonerobert
Member
- Joined
- Jul 27, 2014
- Messages
- 11
Hello, all!
I just had a quick question about the above subject. Does he use chicken wings? That's what I use nowadays - 5 lbs. along with .5-1lb. of chicken feet. I use 5.5 quarts of water. After about 4 hours of simmering, as well as overnight cooling in the fridge, it provides very gelatinous stock. I don't know how much collagen, glycine, etc. a cup provides compared to a a TB of collagen hydrosylate (Great Lakes). I would like get 1/3 of my daily protein intake from chicken/beef/lamb stock, but I don't know how many cups that would require, or whether lamb stock has more collagen than chicken stock, for example. I would like to focus on a stock that produces more collagen than other animal sources, if possible. Great Lakes makes their gelatin from beef - any reason why that source is used?
thankfully,
Robert
I just had a quick question about the above subject. Does he use chicken wings? That's what I use nowadays - 5 lbs. along with .5-1lb. of chicken feet. I use 5.5 quarts of water. After about 4 hours of simmering, as well as overnight cooling in the fridge, it provides very gelatinous stock. I don't know how much collagen, glycine, etc. a cup provides compared to a a TB of collagen hydrosylate (Great Lakes). I would like get 1/3 of my daily protein intake from chicken/beef/lamb stock, but I don't know how many cups that would require, or whether lamb stock has more collagen than chicken stock, for example. I would like to focus on a stock that produces more collagen than other animal sources, if possible. Great Lakes makes their gelatin from beef - any reason why that source is used?
thankfully,
Robert