"tvor" > wrote in message
...
> 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


Good Stuff Maynard.

You done good.

(normal for good stock)


Dimitri