"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.
>

Rich, this happens any time you use bones in stock. I actually prefer my
stock to be liquid when chilled, and so sometimes make it with just meat and
skin, no bones. It works well but is more expensive.

The stuff made with bones is more nutritious, and a good way to make use of
the bones. It tastes fine too. But sometimes, it grosses me out!