"Paul M. Cook" > wrote
>> 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>
>
> Yep, makes for ease of use too, just slice off a chunk of stock and drop
> it
> in whatever you're making. OK, as long as we're talking stocks here, who
> has he best technique for clarifying a stock? I've tried filters,
> cheesecloth, even the supposedly foolproof eggshell trick. I still can't
> get that really clear stock that I see all the time in restaurants.
>

It is a matter of taste. Perfectly good stock can be made from meat sans
bones, and will not jell. It is admittedly more expensive than just tossing
the carcass in water and simmering, but for those of us who do not like
the jellied mess, it is worth it. There are times I am fine with the jelled
stuff, but many more when I want a liquid, golden stock that stays liquid.
There is no "should or shouldn't" about it. It's just bones or no bones.