I am making bone broth from grassfed bones, typically including some
cartilage as well. I'm not getting as much gel as I would like. I end up
with a liquid broth. It has the usual hard white fat cap after
refrigeration, but the broth itself is not very thick. Is this a
function of cooking time alone? Is there anything I can add to the broth
to bring out marrow needed to gel the broth? Is it more than marrow that
accounts for the thickening of the broth?

Any tips on how to thicken the broth are appreciated.

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W