Question: The gelatinous subtance in the pot of chicken stock after the fat has been skimmed. Is that fat? Or better yet, is it unhealthy?
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It's gelatin, rendered from the cartilege in the carcass, and is the sign of a successful stock. It is absolutely paramount to the rich mouth-feel of a good stock. Because that is obscured in creamed and/or pureed soups, I use store-bought stock for that sort of thing and reserve my "good" stock for noodle, French onion, or vegetable soups. It's also better than purchased if being used to create a gravy or sauce.