I've been making vegetable, lentil and bean soups for years with Tetrapak or canned chicken broth. The other day I had a leftover roast chicken and decided to try making my own stock. I used the carcass and added onion, celery, carrot and a bouquet garni.
I was surprised to find it very gelatinous when chilled. Everything I've read online and in cookbooks suggests that this is a "good" thing. However, the one question I can't seem to find an answer to is: can I simply replace commercial chicken broth with this thick stock in recipes? I can't really imagine using it in place of broth in my soups - seems kind of gross. Should I combine some of this stock with commercial broth? or would that be a waste of my stock?
Moreover, I'm concerned about the calorie content of this stock. I thought that I could skim the fat off once it was chilled, but since the stock is so gelatinous, it's hard to get the fat off without taking the top layer of the stock off. I made a stock for borscht out of pork ribs once and didn't have this problem - the stock was liquid, even once chilled, and the fat was a solid layer on top.