+
Home Cooking 8

Suspect chicken stock?

jgradieoakes | Nov 16, 200905:14 PM

Made a quick stock with just the leftover carcass from a roasted chicken...no 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?

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended From CH