Can you cook bone stock in two hours, if not what are the problems?
Refrigerated stock is supposed to gel. Its caused by the gelatin you're (intentionally!) extracting from the bones.

To determine if its a success, you'd taste it. Assuming it tastes right, then its a success. If you had you cooked it longer, you may have extracted a little more flavor &amp; gelatin (so it'd be an even thicker gel).

You can also make chicken stock in a slow cooker (if you want an easy way to let it simmer all day), or in a pressure cooker (if you want to make stock in a hour). The taste of these methods will be slightly different, and for best taste pressure-cooker stock requires a non-venting pressure cooker running at 15 psi.