making broth from roasted chicken bones and leftovers

[Anonymous]

i roasted a chicken and then 2 days later took the carcass, an onion, some celery and carrots and boiled/simmered it for 4 hours or so. strained it etc. Now, the "broth" is like jello- gross. what did I do wrong and how can I make broth next time? Thanks!

[Anonymous]

You didn't do anything wrong. You did it right! You made chicken stock.

It is thick because of the gelatin in the bones. You want it. It has what cooks call a good "mouth feel." It will thin out the minute you heat it.

If you really just want broth (which is a lot weaker), you would just simmer some chunks of chicken.

Meat= broth
bones=stock

[Anonymous]

I agree with the above. You made a perfect stock! If you want, you can skim the top a little bit to remove some fat. THen just heat it up and you can add some cooked noodles for a delicious chicken noodle soup!

[Anonymous]

agree with pp's. don't worry, it'll taste good. just don't eat it cold!

[Anonymous]

Thank you for the reassurance!

[Anonymous]

Guess what jell-o is! It's gelatin from bones, skin, cartilage, etc, mixed with flavorings. While you really do want a gelatinous stock for most purposes, you can minimize the gelatin in your stock by increasing the ratio of meat to bones. This will make a thinner and less viscous stock.

[Anonymous]

You got a perfect stock, which is amazing considering you only simmered it for four hours. Usually I simmer for 12-24 hours to get that gelatinous texture. The gelatin is extremely healthy for you, especially since you got it the old-fashioned way. Enjoy!

[Anonymous]

You can dilute the stock with water if you like, too.