Mary wrote:
> Since canned chicken broth does not gel is it safe
> to assume that it is made without bones?

No, it's safe to assume the gelatin has been separated (precipitated
out) from the stock, to be used as, well gelatin. Canned stock is
really nothing more than reconstituted bouillon cubes, folks think it
tastes better only because it contains fat... most foods taste better
with fat.