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Need advice: Gelatinous chicken soup


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Need advice: Gelatinous chicken soup

mememememe | Jan 12, 2009 06:59 PM

Hi all. I'm new to the site and was looking for some advice. I tried to make chicken stock and then soup for my first time last night.

I made the stock from the carcass and some skin of a roasted chicken. I cooked it for about 3 hours, strained everything, skimmed the fat, and that gave me my stock. I then took the stock and added some barley and later some chicken and veggies, cooked it some more, and that gave me my soup.

I stored the soup and stock in separate containers and refrigerated them over night. However, when I went to reheat the soup it was gelatinous and looked gross. I have searched this site and found that everyone thinks that a gelatinous stock is a good thing. That's fine; I can accept that. But a gelatinous soup?! That just seems gross. I admit, I heated it up and ate it and it had a very nice rich flavor, but it just seems wrong. Was I supposed to add water to the stock when I was making soup? Not use any skins in the stock? Where did I go wrong? Thanks in advance for any help!

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