Confession...my involvement in this recipe was labeling ziploc bags and taking a picture. But the stock looked pretty f'en good. Nearly solid at room temperature is a good sign, and jello consistency when refrigerated is nice too. Can't wait to use this in a recipe.Ox's only comment was that he wishes his stock pots had volume labels so he would have an idea how much there is, and whether he should be diluting.
Advice: You can use a skewer calibrated to your pot to determine the volume in your pot. This will not work to determine stock volume if the bones are still in it. Also, a wort chiller is the greatest tool never seen in a modern kitchen. I can't believe every restaurant kitchen doesn't have one!
If you make stock a lot, you might want one. They're cheap, and can also be used to make beer.
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