I figured 165g and 147 for that matter would have blown right through.
I line my potato tunnel with plastic, then pour in enough chicken gravy to fill up all of the vacant space/air gaps. Don't sift the fat off of of the chicken stock or at least save it to add back in to the mixture (I'm assuming that you might actually want to eat a chicken dinner). OK, now fill some of the larger gaps with bones from the carcass, then pour in the cooled down chicken stock after making sure the fat melted back into it. You dont want the fat rising to the top/coagulating in the pot. Ideal "gravy" temperature is around 110 deg F. Ideal outdoor temperature for the tunnel is 20 deg F. Pour the gravy into the potato tunnel and with a putty knife or sme such, try to get the air bubbles out. After a couple hours it will gell up nicely.
I compared this mixture with actual geletan and it performs within 5%.in most cases. If you calibrateit with a bb (no ddenim) then ratio it compared to calibrated gelatin this method comes within 1.5%.
