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chicken stock gets a jell like consistency when chilled. it is fine
amysarah is a trusted home cook.
It's not only fine, it's great. It will liquefy when heated, but congealing means it contains a lot of gelatin from the chicken bones - which will help thicken and give body to your sauces.
pierino is a trusted source on General Cooking and Tough Love.
Yes, this is exactly what is supposed to happen. This question is frequently raised by inexperienced cooks who are used to the stuff in the can or the box. This gelatinous quality is exactly what you want. And also, be sure to strain your stock well before refrigeration.
Congratulations! The congealing is a mark of quality and success (makes you think a bit differently about those easy flowing boxed or canned stocks, doesn't it?). You've done well. :)
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