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Home Cooking 8

Suspect chicken stock?

jgradieoakes | Nov 16, 2009 05:14 PM

Made a quick stock with just the leftover carcass from a roasted vegetables. Cooked it for a couple hours, strained it maybe twice, threw it in the fridge.

Finished product is cloudy, almost chalky colored, and REALLY gelatinous. Would you use this if you were just deglazing a pan? I'm assuming I just cooked the hell out of the bones and have a lot of cartilidge in the stock. Is this a problem?

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