"cybercat" <cyberpurrs@yahoo.com> wrote in message
news:f9612a$u6o$1@aioe.org...
>
> "Christine Dabney" <artisan2@ix.netcom.com> wrote
>
>
>>
>> Have you tried cooking it longer before? Might be worth it to see how
>> it turns out, just in comparison to what you have done previously.
>>
>
> I have, but not with this much meat in it. I was thinking that maybe the
> meat will make it really flavorful over time, rather than the way bones
> and skin just liquify and get gross when cold. (I'm the one who is not
> wild about jellied stock.)

But jellied stock becoms liquid stock when it is heated. There are some
dishes where the meat is coated in the gelatinous stock but they are served
cold. And the bones add the most flavor. For beef stock I will roast them
in the oven thn add them to the stock. It really gives a much deeper color
and flavor.

Paul