I haven't made a lot of stock in my time, maybe a half dozen batches. It's never once been clear like the store bought boxes, but this time it seemed to be off-the-charts gelatinous.
To make, I used a good amount of vegetable scraps (frozen before use) including leeks, onion skins, herb stems and also some fresh vegetables including a quartered onion, baby carrots, a fistfull of garlic, fresh thyme, fresh rosemary, more leeks, a bunch of parsley, some bay leaves, whole peppercorns and a fair amount of salt ... and and a lot of water and the carcass of a rotisserie chicken including the wings and skin, but picked over reasonably well.
Neither the vegetables nor the chicken were roasted before dumping into the pot.
After bringing it to a boil, I brought it down to a simmer and let it go for 3-4 hours. After straining it of solids, I stuck it in the refrigerator overnight. 18 hours later, I pull it out of the and some of the chicken grease has solidified on the surface.
But a LOT of it integrated with the stock. So much so it looks like Lake Erie sludge from the early 70's. (For the record, I stuck my wooden spatula in the stock and lost sight of it about a half an inch to an inch in.
What am I doing wrong? Am I overreacting? When my fellow home cooks make their own stock, does it end up so think and murky?
Is there, perhaps, a clarification process I'm unaware of?
For now, after running it thru a sieve, it's back in the fridge but I fear it may be heading out to the trash.
I should note that it was dark but hardly cloudy before I removed the solids and stuck it in the fridge.
Thanks for your help.
REVISED: It's actually less gelatinous than I thought ... though it still looks like the gravy for the Thanksgiving turkey.
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