You cannot make stock that does not gel if you use bones in the stock pot. My buttumption is that stock that does not gel is made without bones. I may be wrong! Could be Campbells and Swanson et al have chemicals they add to normal stock to keep it from gelling. That is why I love this group, it gets me to examine the foundations of my buttumptions!
Sounds like a practical idea. When I made my own stock I either roasted or poached a whole chicken for as long as it takes to cook the meat and leave it succulent and tender. I then cooled it, removed the meat, and put the bones, skin, wings and meat scraps in the stock pot, often with carcbuttes I froze earlier from roasted chicken dinners. Once the stock simmered for five hours or so, I would strain it, season it, and add vegetables and the chicken I had removed earlier, maybe rice.
I can buy fat roasters for 99 cents a pound--so let's say $5.00 for a medium-sized chicken. I use 2-3 large cans of broth as I share my home made dishes with family. Often legs and thighs sell for 49 cents a pound here in Raleigh, North Carolina.
Think back. Based upon my buttumption that muscle meat and skin sans bones make stock that does not gel, I would be throwing the bones away. You bet it would take a whole chicken for just the stock.
Perhaps--but honestly, this sounds disgusting to me. I have made enough stock to know that if I tried to make it with bones alone it would be like watery gelatin with little good chicken flavor. Ugh!
Anyway, if anyone knows how to make stock that does not gel, I am interested!
I may try the sans bones method and see.
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