When simmering stock for an extended period—sometimes upwards of 12 hours or more—it may not always solidify into a gelatinous state upon cooling. Are there methods to ensure the stock reliably achieves a gelatinous texture prior to the final step of straining and refrigeration, avoiding the disappointment of discovering its lack of viscosity?

Hello everyone! I’m new to this group and wanted to take a moment to introduce myself. Thank you for having me here—I’m excited to learn and contribute. Could someone share how things usually work here?