On Wed 10 Sep 2008 06:32:35a, tvor told us...

> Hello, I am new here and have a question about chicken stock. I took
> the bones of one of those deli rotisserie chickens and boiled them with
> some carrots, celery, onion and fresh sage to make a stock. I strained
> it and it turned out fine but when I chilled it in the fridge it had a
> gelatinous texture (like a runny jell-o). It tastes fine, and it
> liquefied almost immediately in a warm pan but the initial texture put
> me off a bit.
>
> any comments would be appreciated.
>
> thanks
>
> Rich

The gelatinous texture is from the bones and is characteristic of a good
stock, as opposed to broth which does not have this characteristic.



--
Wayne Boatwright

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