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I need Turkey Stock help!

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I made my stock and refrigerated overnight. I removed a layer of fat from the top and reheated. Then stained and it looked great when it was warm. But here is the problem after refrigerating again it seems to solidify to a gelatin consistency. Is this normal? If not, what do I need to do?

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  1. Your stock is perfect......just don't over salt .

    1. That's what you want! Good job!

      1. Thank you both! I guess I am used to "Stock in a Box". Now it it time to make the soup.

        1. Your only problem is that you will probably wish you had made more.

          1. Simmering the bones in your stock breaks down the collagen and turns it into gelatin. That's exactly what you want in a well prepared stock. The gelatin is what makes the stock delicious and healthful. Actually, if your stock did not form gelatin it's because too much water was used. (When that happens simply reduce the stock over heat) So.... you did very well.

            1. turkey/chicken jell-o is my goal when making stock.

              1. I love ChowHound! I can always count on the members to help me out! I wish you all a happy and delicious holiday season.

                1. Another vote for - YOU DID GOOD! Gelatinous is what a good home-cooked poultry stock should become.