- 6 cups sterile-pack chicken broth or 6 cups water with the appropriate number of stock cubes
- 1 pound chicken bones, backs, necks, or wings or a combination
- 1 large yellow onion, skin on, quartered
- Two ¼-ounce packets gelatin (14-15 grams total weight)
- In a medium saucepan, bring the broth, bones, and onion to a boil. Lower the heat slightly. Cook at a low boil for 30 minutes.
- Strain through a fine-mesh sieve, pressing down on the solids to extract as much liquid as possible. Skim the fat. Return the broth to the saucepan.
- Sprinkle the gelatin over ½ cup cold water and let sit for 2 minutes. With a spatula, scrape the gelatin into the broth. Heat the broth over medium heat, stirring, until the gelatin is completely dissolved.