Based on my reading chicken stock contains 3-4 grams of protein per 8 oz /1 glass. I am assuming this is for stock made from all bones in 1 chicken and say 2 litres of water.
Suppose I wanted to make a stock where each glass contained a lot more protein then say 4 grams. What would be the best way to go about doing it? My guess is use more bones? However I am wondering if the 4 grams listed is based on using a lot of bones. Is it possible to cook a stock where each galss has say 20 grams of protein?
Does anybody have any ideas about this and how I can maximise protein in stock? I do not want to add other ingredients as the stock is for somebody with severe allergies.
Also I believe protein extraction is judged based on gelatin apperance, is this correct? When can I be sure I have extracted most protein?