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I was given 15 lbs of mixed beef bones to make stock, should I add any chicken for collagen/gelatin?
I’m not quite sure the mix of beef bones I have, I know they’re locally raised from a small farmer. But I was wondering if it would be beneficial to add any chicken parts to make it gel up even more? I don’t want to lose the beef flavor. From what I can tell the bones don’t have a lot of meat - any inexpensive way to add more beefy flavor? Trying to keep my cost low but with best results.
I know adding ACV helps extracts nutrients so I plan on doing that while making the stock. I know I can always add some unflavored gelatin too to reach that mouthfeel, but I’ll be canning the stock and hoping to make it awesome without anything extra after opening the jar.
Thanks! submitted by /u/Defiant_Finger4011
