The hardened, more opaque top layer is the fat - you can easily remove it in pieces. The gelled translucent part below is the stock - and a very good one, if it turned to jelly.
Yes! Turkey stock (like all stocks) gets gelatin from the bones. This will congeal when it gets cold (just like jelly). It should thin out when it warms up again. Just be gentle and stir while you warm it up.
Yes ma'am! This is likely the fat congealing. Stick a piece of saran wrap directly on the top of it while it chills (this will prevent a "skin" from forming), and then just rewarm when you're ready to eat. It should loosen right up.
Ah! I thought you meant the gravy—working a little too fast. :) The stock jellying is definitely the fat content. It too will loosen right up when it's warmed back up, but no need to put saran wrap on its surface!
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