Yeah the gelatin trick is huge. Store-bought stock/broth does a decent job of tasting like real chicken stock, and then the added gelatin does a decent job of f

Yeah the gelatin trick is huge. Store-bought stock/broth does a decent job of tasting like real chicken stock, and then the added gelatin does a decent job of feeling like real chicken stock. It's as close to the real deal as it is probably worth to the home cook. I recently made a huge batch of beef stock and turkey stock over the same two days. After skimming the fat, all the filtering, heating and cooling, and portioning, then freezing, I hit me that while this stock is damn good, I had spent an absolute shitton of money, burned a bunch of fossil fuels, spent a bunch of electricity, and a lot of time, for a couple quarts of stock. A quart of kitchen basics low sodium and two packets of Knox gelatin get me 80% of the way there for fractions of the cost and time.