Help my homemade chicken stock has turned to jello!

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Joined Dec 9, 2010
Hey gang this morning I started boiling about a pound and a half of chicken bones in a 2 gallon stock pot, I reduced it down to about a quart and I stuck in the fridge to skim off the top but it has turned into jello.

Did I waste my time or is this natural?
 
2,753
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Joined Feb 26, 2007
Quite normal.  It means you have a good amount of gelatin from the bones in there which has set to a jelly stage.  Not a problem.  This is how I expect mine to be.  Skim off the fat cap and you will have a lovely stock underneath.  You may have reduced it a bit too far, but that is easily resolved by adding just some plain water when you plan to use it.
 
2,619
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Joined Mar 21, 2008
Perfect stock for freezing in ice cube trays to use to boost sauces and gravies.
 
50
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Joined Dec 9, 2010
I was quite bewildered because every stock I have seen was always liquid.

But yeah it smells great, I used chicken bones that we smoked so it has a great smokey flavor.
 
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Joined Feb 27, 2008
I am a fan of using roasted wings in addition to the roasted carcass to get this very result.

The wings seem to have lots of gelatin in them.
 
2,753
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Joined Feb 26, 2007
Chook necks are good too, I like wings as well.  So much bone vs meat.  If you are after a "white stock", don't brown off your bones or veg first, and only use celery and onion.  If you after a "brown stock", roast off veg, celery, carrots, bones until caramelised.  After that it is pretty much the same process.  It can help to skim the stock before adding the veg, as this will help keep it clearer.
 
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Joined Dec 28, 2010
lol, chicken jello shots!

You also just answered the question, "Do vegans eat jello?"

gelatin is derived from collagen from skin, bones and connective tissues of animals.
 
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