yet another turkey stock question - jello

[bananie]

So I made stock last night, let it gently simmer for maybe 6 hours, was careful to skim it as I went etc. I strained it, cooled it with an ice bath and then into the fridge. I just went to skim off the fat and the whole thing is jello. There wasn't really much fat on top, but I still had a nearly impossible time trying to get it off. I never had this happen to me before. Does this mean it is extremely concentrated? I kept adding more water yeterday as I went to make sure everything was covered. Anyways, I was planning on making soup from it, so should I just heat it back up and it will be fine?

[sgwood415]

Yep, that's the real deal. Now you know why jello is not vegetarian! Gelatin comes from animal parts. Just put it into whatever you are making and it'll melt right in.

[Candy]

Well, animal bones or hooves or feet.

Good job on the turkey stock!

[torty]

Good job- enjpy! You will notice that even when it "melts" your soup will have a sort of "lip smacking" richness.

[kare_raisu]

mmm....i love it it when it completely solidifies

[Regan B]

That gelatin is exactly what you want from a good stock. Properly made stock should gell when it's refrigerated. Congratulations.

[Humbucker]

It's just the gelatin from the carcass. Heat it up and it will de-solidify.