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?