Why didn't my bone broth gel? I used the same components: one whole Cornish hen and the bones of another. I cooked it the same abut of time, at first, then longer when I saw it wasn't thickening up, total almost 30 hours.
I have the same amount to finish up with, so the water added is not more. The bones were cooked to crumbling, many completely disintegrated.
The ONLY difference is, I did it in the slow cooker.
Thing is, the first time I used the slow cooker I made my own soup. Since I had the slow cooker I went ahead and let it run for 24 hours. When I do it stove top and let it run only 8-9 hours I get a really lovely aspic. My soup, 24 hours in the slow cooker, it did not gel. And there were a LOT of bones. I shrugged it off thinking I must have used more water than I thought.
But here I am with Mazy cat's Cornish hen broth and it is not aspic at all, AND it is a different color. Not that lovely white pure stuff from my last batch. Even the fat is thin and drippy instead of thick and formed on top.
So why does the slow cooker make it come out different?