Try this super simple method!

Broth that gels every time does not have to take days to cook or a lot of time to prep.

By keeping the broth simple to start, means it can be applied in more ways later. Enjoy as is with a bit of sea salt and pepper to taste or you can infuse the final result with aromatics like herbs, veggies, spices, garlic, and onion afterwards.

If desired, steep finished broth with aromatics for one to two hours over medium low heat and then strain.

The fat can be kept in the stock, or further refined into cooking oil, or used for bath and body products.

For heavy gelling stock: the rule of thumb is one chicken carcass will yield 2-3 quarts of stock, beef/pork/lamb bones will yield about one quart of broth per pound.

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