"Christine Dabney" > wrote


>
> Have you tried cooking it longer before? Might be worth it to see how
> it turns out, just in comparison to what you have done previously.
>

I have, but not with this much meat in it. I was thinking that maybe the
meat will make it really flavorful over time, rather than the way bones
and skin just liquify and get gross when cold. (I'm the one who is not
wild about jellied stock.)