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yet another turkey stock question - jello

bananie Nov 26, 2006 05:21 PM

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?

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    Humbucker RE: bananie Nov 26, 2006 05:23 PM

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

    1. Regan B RE: bananie Nov 26, 2006 05:39 PM

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

      1. kare_raisu RE: bananie Nov 26, 2006 06:46 PM

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

        1. t
          torty RE: bananie Nov 26, 2006 07:13 PM

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

          1. sgwood415 RE: bananie Nov 26, 2006 08:30 PM

            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.

            1 Reply
            1. re: sgwood415
              Candy RE: sgwood415 Nov 26, 2006 08:46 PM

              Well, animal bones or hooves or feet.

              Good job on the turkey stock!

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