The more gelatine, the easier it is to handle when it's cold & set.

Gelatine adds that smooth mouth feel to sauces, the kind that makes your lips smack together.

Depending on the type of stock & how much I've reduced it, I'll often hydrate some powdered gelatine with a little water and then add it to the hot stock at the end. It dissolves quickly in the heat & makes it set super firm.

It's then easy to slice into cubes to freeze. I always have stock in the freezer.

If you don't have stock or are using bought stock, hydrate some powdered gelatine with a little water & add it in. I add it at the end once everything is mostly cooked because it tends to burn off left on the stove for ages.