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Originally Posted by budgetmom
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.
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yup, normal chicken stock is in fact gelatinous (at least mine always is). weird, huh? when it heats back up it turns into a normal liquid, and if you use it for soups you can thin it a little with water if you don't want your soup to be jelly when it's in the fridge.