Measure 2 cups homemade chicken or beef meat stock. If the stock is a refrigerator gel, warm it gently just until pourable, then cool 1 cup until cold. Keep the other cup warm, not steaming or boiling. If the stock is already liquid, use 1 cup cold and warm the other cup.

For stock that does not set firmly on its own, sprinkle 2 tablespoons plain, unflavored bovine gelatin evenly over the 1 cup cold stock. Let it stand for 1 minute. The surface should look swollen and sponge-like rather than dry and dusty. If your stock sets firmly when chilled, skip this step and omit the extra gelatin.

Heat the other 1 cup stock over low heat. It should be warm enough to melt the bloomed gelatin, but it does not need to simmer. If bubbles appear at the edge, take the pan off the burner and let it cool briefly.

If you bloomed gelatin, add that mixture to the warm stock. If you omitted it because your stock sets firmly, pour the cold stock into the warm cup instead. Stir until the liquid looks evenly blended. Scrape the bottom and sides of the pan once or twice. Do not bring it to a boil.

Pour the mixture into a shallow glass dish or clean mold. Let the initial heat escape briefly, then refrigerate for about 4 hours. The surface should set and wobble as one piece when the dish is moved.

Cut the set mixture into small squares or release the bites from the mold. The inside should look smooth and moist, with no dry gelatin streaks. Keep chilled until serving.