Chicken Stock Gone Like Jelly

Gingernutmeg

Jelly is good That's what a good stock should look like, it's the gelatine in the bones coming out. It'll thin down when you heat it but honestly, don't worry!

beautiful_ravens

Sounds like good stock!!
I found when using pheasants to make stock, it doesn't turn to jelly. Am wondering why.

ariba10

beautiful_ravens wrote: »

Sounds like good stock!!
I found when using pheasants to make stock, it doesn't turn to jelly. Am wondering why.

There is not a lot of fat on a wild bird?

Greenlou

Kadeeae wrote: »

I've made stock twice now after having roast chicken on Sundays.

Both times, it has come out of the fridge with just a slight layer of fat (good) but the rest of the "stock" is gel. There is no liquid what so ever! I mean it is just llike a jelly! What am I doing wrong? Isn't it supposed to be liquid?

I put the chicken bones, some veg and seasonings in a saucepan and cover with water, bring to the boil and then let simmer for an hour or two. Pour through a strainer into a bowl and place in the fridge when cooled.

:T :T :T
Well done you!!! Mine rarely does that.

Pink.

Hi Kadeeae,

It sounds like you've made a good chicken stock. Gelatine comes from the chicken bones and makes the stock solidify when it's cold but once you reheat it, it will become liquid again.

There's an earlier thread on this topic so I've added your thread to it to keep the replies together.

Pink

Kadeeae

Thanks EVERYONE for the answers, I was so sure I'd messed up somewhere!

Would all stock (maybe not game/birds??) go jelly like this? Next time I have a bit of beef may buy it OTB and give it a try!

And in that vein, are there any special tips for certain types of stock, please?

Lois_and_CK

Ted_Hutchinson wrote: »

The whole point of making your own stock from bones is to extract the collagen and other nutrients like niacin, fiboflavin, and calcium from inside the bones. This is why long slow cooking is needed to maximise the extraction of calcium etc. from the bones.

Oooohh I never knew that. I thought it was all fat from the chicken

I've tried making stock a few times but always chucked it because it went all jellified and I thought it was unhealthy. Oops... and then used a chicken stock cube instead.

Is it the same theory for a stock made from a ham shank? Because I threw that away too - it was going to be a base for a pea and ham soup. :rolleyes:

Kadeeae

Lois_and_CK wrote: »

...I've tried making stock a few times but always chucked it because it went all jellified and I thought it was unhealthy.

Ahh, thank goodness I'm not the only one

Thought I'd ask about other stocks so that I would know what to expect!

Lois_and_CK

Kadeeae wrote: »

Ahh, thank goodness I'm not the only one

Thought I'd ask about other stocks so that I would know what to expect!

I shall be watching with interest! I cook loads of joints of meat in my slow cooker and am always left with some kind of 'juice'.

thriftlady_2

Lois_and_CK wrote: »

Oooohh I never knew that. I thought it was all fat from the chicken

I've tried making stock a few times but always chucked it because it went all jellified and I thought it was unhealthy. Oops... and then used a chicken stock cube instead.

If you put a couple of tbsp of vinegar in the stock 30 mins before you start cooking it apparently more of the calcium is released. you can't taste the vinegar;)