u/milofelix

I made my first batch of stock and it tasted good but didn't get gelatinous enough. I Insatpotted a rotisserie carcass and about 10 thigh bones for an hour on high and an hour on low pressure. It's still fully liquid after 36 hours in the fridge though. I didn't measure the water like a jackass but I got 10 cups after it was all done.

What went wrong? Too much water and not enough bones? Was the second low pressure cook too much? Any advice is welcome.