Paul M. Cook wrote:
> "cybercat" > wrote in message
> ...
>>
>> "Christine Dabney" > wrote
>>
>>
>>>
>>> Have you tried cooking it longer before? Might be worth it to see
>>> how it turns out, just in comparison to what you have done
>>> previously.
>>>
>>
>> I have, but not with this much meat in it. I was thinking that maybe
>> the meat will make it really flavorful over time, rather than the
>> way bones and skin just liquify and get gross when cold. (I'm the
>> one who is not wild about jellied stock.)
>
> But jellied stock becoms liquid stock when it is heated. There are
> some dishes where the meat is coated in the gelatinous stock but they
> are served cold. And the bones add the most flavor. For beef stock
> I will roast them in the oven thn add them to the stock. It really
> gives a much deeper color and flavor.
>
> Paul

Yes, Paul. In fact, a good stock when chilled should turn jelly-like. It
liquifies when you reheat it. I remember kili asking me when she made some
stock and it jelled when chilled. Relax, it's supposed to do that <G>

Jill