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Nov 26, 2006 05:21 PM

yet another turkey stock question - jello

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

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

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

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

          1. 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

              Well, animal bones or hooves or feet.

              Good job on the turkey stock!