Chicken Stock Recipe woes!

[Food Network Fan]

He said it's Alton's Recipe ... which is on the Food Network site. Recipes : Chicken Stock : Food Network

[Clove]

I have some personal issues with his recipe but generally it should work as written.
I don't think you have to simmer 4 lbs of chicken pieces (and vegetables) for 6 to 8 hours, unless you're trying to make a demi-glacé. After 2 1/2 hrs you've got all of the flavor out of the components and much of the collagen out of the carcass.
And I always put the fresh herbs in during the last hour because that gives the stock a bright herbal note. But all of this is just personal taste and technique.

PS - There are many chicken stock recipes, using essentially the same ingredients, on the FTV site that cook in more reasonable times.
Tyler's cooks in 1 1/2 hrs. Sara's cooks in 1 1/2, Emeril's cooks in 2 hrs.

[BerryBaby]

I found that time issue on many of their recipes. I just go by taste and how it looks. Generally, the shorter time works just as well.

[Food Network Fan]

I made this day before yesterday. I am using it for tortilla soup tonight.

[ronniebuss]

OK, solved I think??!! I used as different pot the first time. Since it was so good my wife bought me a new, bigger pot and it seems to be the culprit. It is huge but cheap. Thin bottom and walls. I didn't have the heart to dis it to my wife but I made a batch with the old pot and voilà, gelatin again. I finally told her and she is open to a new better quality stock pot. Whoo hoo. Happy again!

[Pluff Mudder]

Glad you got the problem solved!