Packaged gelatin (the same stuff that makes Jell-O jiggly) is commercially available in powdered or sheet form So all I had to was take my 45-minute-simmered choppedcarcass broth and add commercial gelatin to it to produce a stock that was not only flavorful as one that had been simmered for hours, but just as rich! So that’s it, right? Stock in 45 minutes? Well, wait—what if we could make our stock taste even better than a traditionally made French-style stock? Not possible, you say? I’ll prove it In a traditional French stock, clarity is valued above all else—it’s fat and dissolved minerals and proteins (which we’ll collectively call by their scientific name, “gunk”) that make broth cloudy If you keep a stock at a bare simmer, the fat rises to the surface in distinct bubbles that can be carefully skimmed off as it cooks, and the proteins coagulate into relatively large agglomerations that can be strained out But let your broth simmer vigorously, or—mon dieu, non!–actually come to a boil, and that gunk gets dispersed into millions of tiny droplets that simply can’t be completely removed from the broth It can spell disaster in a fancy restaurant, where sauces and soups must be perfectly glossy and crystal clear, but do we really care about that at home? I, for one, will take flavor over appearance any day of the week, and fat is flavor A bonus to grinding up the chicken bones and scraps before making stock is that all the ground-up bits form a sort of floating raft that will collect stray proteins, minerals, and ...we’ll collectively call by their scientific name, “gunk”) that make broth cloudy If you keep a stock at a bare simmer, the fat rises to the surface in distinct bubbles that can... take flavor over appearance any day of the week, and fat is flavor A bonus to grinding up the chicken bones and scraps before making stock is that all the ground-up bits form a sort of floating raft that will collect stray proteins, minerals, and... into millions of tiny droplets that simply can’t be completely removed from the broth It can spell disaster in a fancy restaurant, where sauces and soups must be perfectly glossy and crystal clear, but do we really care about that at home? I, for one,