[budgetmom]

Thanks for the replies. I have cooked 2 birds in the crock and 2 in a pot on the stove. I have been using the meat in casseroles and for BBQ chicken sandwiches. I also made a big pot of chiken and dumplings the other night with the help of hillbillyhousewife.com, it was very yummy! I saved the stock from the last bird I cooked. I got quite a bit off of it. I let it cool down sitting on the stove for a bit and them moved the whole pot of stock to the fridge overnight. The next morning I skimmed off the large cake of fat. I noticed that my stock was gelatinous. Is that normal? I was thinking that my fridge might be set too cold, so I went ahead and froze the stock. If it's not supposed to be like this can someone let me know so I don't end up serving bad food to anyone.