I made a bone broth over the weekend and it didn’t turn to jelly like a lot of recipes/posts I’ve seen. I roasted the bones for 20 mins, then threw them in a pot with some veggies and simmered for 24 hours. I strained the broth into a wide casserole dish to help it cool faster, and when it was cooled to a warm temp I put it in the fridge. In the fridge, the fat separated to the top and the broth remained a clear-ish liquid. No jelly.
As a bonus, my wife ‘helped’ by tossing out ALL the fat when putting the broth into mason jars.
It still tastes good, but did I miss a step or do something wrong when cooling since it didn’t jelly? And am I missing out on any health benefits by having a fat-free broth (aside from the obvious keto benefits)?