Need help.. Chicken fat, or a thick stock?

Discussion in 'Meat Birds ETC' started by Aust1227, Oct 1, 2014.

  1. Aust1227

    Aust1227 In the Brooder

    Aug 4, 2014
    Hello there.

    I slow cooked three roos yesterday. After they were cooked through I strained off the stock/broth and picked the carcasses clean.

    I put the big bowl of stock into the fridge, in an attempt to solidify the fat, so I could scrape it off the top.

    Instead, the ENTIRE BOWL of broth is now one consistant gelatinous chunk..

    What exactly am I looking at? Is it gelatinous because it is ALL fat, or because of the collagan that was in the carcass? It is clear, like a bown of yellowish jello.. It is WAY thicker than the chicken stock I am used to (boiling off the carcus only after eating eating roasted bird).

    Any advice would be helpful.
  2. Alaskan

    Alaskan The Frosted Flake

    Sorry no one has responded....

    I don't know either. [​IMG]
  3. AmyPaperlady

    AmyPaperlady Crowing

    Jul 28, 2013
    Cumberland Plateau
    It's the collagen. Fat isn't clear when it's solidified[​IMG]

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