Chicken stock congealed
I made a large batch of chicken stock about five days ago. I got lazy and let it sit in my fridge in a large bowl since then. I just went to strain out the fat and divvy it up into smaller containers to freezer when I discovered that it had turned to the consistency of jelly. What the heck?!?! I have never had this happen? All the fat appears to have floated to the top, as normal. It has been a while since I made, but isn't this just basically flavored water? I used the roasted bones from one carcass and then a bunch of raw chicken wings to make the stock. I am so confused. Can this be saved?