Chicken Stock Gone Like Jelly

vouchersrme

Wonderful, well done this is the tastiest stock. But, did you know that you can soread the fat and jelly on toast with salt and pepper and it is that old fashioned favourite dripping on toast!. Beef dripping is best but chicken is still lovely,

Europa_2

Hi there

I made a chicken stock last night with a chicken carcass and some veggies I had laying around. Sieved it and put it in the fridge before bed last night expecting it to have a solid layer of fat to skim off this morning but the whole lot is just one lump of jelly!

Is this normal? Can I still use it? This hasn't happened before when making my stock. Have I been doing it wrong in the past or is it wrong this time?!!

Many thanks

Pink.

Hi Europa,

It is the gelatine released from the chicken bones that has caused it to gelify. This is absolutely normal and means that you have made a really good stock. Enjoy!

You'll find more advice in this thread:

Chicken Stock Gone Like Jelly

I'll add your thread to that one later to keep the replies together.

Pink

Flora_Poste

It's fine. All my stock looks like that. Should make lovely soup or whatever

Europa_2

Thanks!! I did a quick search but am in the middle of making a chicken and mushroom pie and needed the answer quickly!

Thanks again x

Any

Pink-winged wrote: »

Hi Europa,

It is the gelatine released from the chicken bones that has caused it to gelify. This is absolutely normal and means that you have made a really good stock. Enjoy!

You'll find more advice in this thread:

Chicken Stock Gone Like Jelly

I'll add your thread to that one later to keep the replies together.

Pink

THIS!!!!
(message too short, need to write something else:-)

meritaten

no you havent done it wrong - either now or in the past! I dunno why this happens with some stock batches and not others - but my stocks either come out like water or jelly! and I rarely have to skim fat off the top!