Chicken stock question

luvvlyjubbly · 17 February 2015 at 9:42AM

Hi....is this normal?....We had whole chicken for Sunday roast, afterwards I cooked the whole carcass, which still had a fair amount of meat on...along with celery, onion and peppercorns. I strained it and as it was late i put in fridge in view of making soup today. The liquid is now like jelly and a cream colour....is this normal or is this all just fat?
Thanks in advance.

dumpling · 17 February 2015 at 10:35AM

Hi there, it is a sign of a very good stock if it is all jellified. It will melt when you heat it up and I'm sure will taste gorgeous. Enjoy your soup x

luvvlyjubbly · 17 February 2015 at 10:46AM

Thanks...I will x

Mr_Singleton · 17 February 2015 at 7:56PM

luvvlyjubbly wrote: »

Hi....is this normal?....The liquid is now like jelly and a cream colour

YES! its perfectly normal. If you'd cooked your chicken then put it in the fridge you'd notice that the juices at the bottom would have jellified as well. Once heated they'll return to a liquid.

meritaten · 17 February 2015 at 8:51PM

ooh - well done you! a jellified stock is a good stock! but don't worry if your next batch is like water! I really don't know why this is - but, sometimes it jellifies and sometimes it doesn't - and I make it the same way each time! I am convinced the jellified stock tastes better though.

Mr_Singleton · 17 February 2015 at 9:10PM

Its the collagen in the bones that jelliffies stock.

shammyjack · 17 February 2015 at 11:34PM

I save all my chicken bones and carcases chopped up in a box in my freezer. Then when its full I make a huge pan of stock and simmer till well reduced . Allow to cool and before it sets pour into ice cube bags . It sets like rubber before you freeze it !