r/Cooking • u/Jackamo78 • 10h ago

Chicken stock question

I tried making chicken stock yesterday. The recipe said to leave to cool then skim off the gelatinous fat from the top. After a few hours in the fridge the whole lot has gone gelatinous.

What should I do? Heat it up and add more water? Or is it fine to use as is?

Help me Reddit, you’re my only hope.

2 Upvotes

67% Upvoted

14 comments sorted by

21

u/ashaggyone 10h ago

Meat jello. You have good stock. The schmaltz is the layer on top.

16

u/PositionCautious6454 9h ago

They mean fat layer only. It should be gelatinous outside the fridge but solid in fridge temperatures. Use spoon to remove most of it, but there is no need to be extra precise. I like my soups with small pearls of fat flowing on the surface after reheating.

Whole thing turning into jelly means you have done a great job and your stock is good.

2

u/Jackamo78 9h ago

Terrific - thanks!

4

u/Character-Ad9225 10h ago

They meant cool to room temp, because a really good meat stock will become gelatinous when fridge cold (though for future reference, skimming can also be done during cooking or right as you finish, doesn't have to be cold)

You don't have to redo it, the layer is still on top, just lightly skim it off (literally like 1-2cm)

1

u/Jackamo78 2h ago

Great - thanks!

5

u/bobroberts1954 5h ago

Stick it in the fridge overnight. A layer of fat will usually form on top of the jello; removing it is optional. Some people scrape it off to use cooking vegetables. From chicken stock the fat is called schmaltz.

3

u/TheShoot141 8h ago

Gelatinous stock and the fat layer are two separate things. It can be trickier with chicken stock vs beef. Beef I find the fat layer super easy to remove as a large cake. With chicken I think the easiest way is a fat separator.

2

u/No_Classic_8051 7h ago

You can absolutely use it as is. If it’s too thick for what you want, add a little water, but otherwise that jiggly goodness is exactly what you’re aiming for.

1

u/Jackamo78 6h ago

Love it. Thanks!

2

u/trancegemini_wa 5h ago

I pour it into a clear container before chilling it. you can easily see the fat layer and stock underneath so you know how much you are skimming

2

u/pink_flamingo2003 3h ago

You've made stock correctly! 🏆

1

u/NPKzone8a 4h ago

Have you already removed the skin and bones?

1

u/Jackamo78 3h ago

Yep, it’s been strained.

1

u/Proud_Trainer_1234 3h ago

You have perfect stock. It should be gelatinous. What you pull off is the layer of fat that accumulates on the top after it's cold.