I made a recipe for Turkey Stock last night, and put it into the refrigerator over night to let the fat coalesce at the top. This morning, the whole thing had turned to the consistency of jello - is that right?? I had expected something more like canned chicken broth, and am not sure if I should throw away my batch of Stock??
2006-11-20 02:31:20 · 6 answers · asked by Kristin 2 in Food & Drink ➔ Cooking & Recipes
What happened was the collagen from the turkey bones. it acts as a sort of a jell like thickener but if you skim off the fat and reheat it it will turn back into a liquid, just remeber if you are planning an using the broth in a gravy then let it boil down for a little while and use less outside thickening agents like Roux or cornstarch to get the best flavor!
2006-11-20 02:41:52 · answer #1 · answered by quizikin 2 · 0⤊ 0⤋
It is only good for about 7 days maximum in the fridge if refrigerated correctly. It can last up to 2 to 3 months if frozen right away after being made. The stock you have isn't any good. Toss it.
2016-03-29 02:39:58 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Perfectly normal, skim off the fat and heat. It will return to it's liquid state when heated again Quite a surprise at first wasn't it. I remember the first time I saw this happen so I understand your concern.
2006-11-20 02:35:19 · answer #3 · answered by JAN 7 · 0⤊ 0⤋
Perfectly normal and that always happens. Just skim off the excess fat on the top and when you reheat it will return to liquid form and be deliciious.
2006-11-20 03:30:22 · answer #4 · answered by COACH 5 · 0⤊ 0⤋
I just made turkey stock two days ago. Yesterday I had to do some serious skimming, then I just heated it up and it was great. It had been heated twice and all the flavors really intensified.
2006-11-20 02:49:23 · answer #5 · answered by chefgrille 7 · 0⤊ 0⤋
Bring it to room temperature and it will go back to broth. Did you skim the fat off the top before?
2006-11-20 02:35:06 · answer #6 · answered by KathyS 7 · 0⤊ 0⤋