"cybercat" wrote:
> Perfectly good stock can be made from meat sans
> bones, and will not jell.

Baloney!

Gelatin is formed from the breaking down of collogen (connective
tissue) and there is plenty of collogen contained in animal flesh.
Bones are used in stock making merely as a way to extract the last wee
bits from a trimmed carcass but well trimmed bones per se add very
little flavor. A well made rich stock is not possible from just bones
with little or no meat on them... the more flesh the richer flavored
the stock. It's a big waste of time, effort, and seasonings to attemp
stock from saved up scraps... if you'd not eat it otherwise then toss
it in the trash, you cannot make stock from garbage. Extract of
garbage is extract of garbage no matter what you call it.