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?
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.