When I make chicken stock at home by cooking meat and bones, the resulting fluid contains a considerable amount of gelatin, as observed in Why did my Turkey Stock turn into gelatin?; it solidifies when chilled.
When I buy commercial chicken broth/stock in a can or box, it doesn't seem to contain a significant amount of gelatin. Why not? How do they avoid / remove the gelatin?
If I wanted to make homemade chicken stock with much less gelatin, so that it wouldn't gel when cooled, how could I do it?