So I made chicken stock yesterday.

[TNDemo]

The highly rated recipe from allrecipes said to boil the chicken for an hour, strip the chicken, put the skin back in the water with the bones, then cook for the stock. I put the stock in the fridge overnight and expected the fat to have come to the top, which I would skim before freezing the stock. The entire stock is gelatinous. Is it supposed to be this way? Do I just add more water to it? I think I may skip putting the skin in next time.

Confessions of a stock failure...

[nolabear]

1. Just heat it up.

[Ptah]

2. Not a failure at all. The gelatin is from the bones.

[Denninmi]

3. Yes, it's what you want.

The best stock will have a high collagen/gelatin content. It gives it what chefs call "mouth feel" -- that is why manufacturers add gelatin to fake it on so many products.

Not a failure, a big success.

Chicken feet give the ultimate in gelatin -- if you ever have the opportunity to pick so up to make stock, do so.

[Lucinda]

4. As stated above... That is success! I cook mine

with celery, carrot, onion and garlic powder too.

[alphafemale]

11. This.

But with real garlic and a little ginger too. A little fresh parsley if I have it.

I put dry spices like sage and marjoram in a tea ball so it's not such a hassle to strain.

[HappyMe]

5. Far, far from fail!

You have some great stock.

[TNDemo]

6. So does it need to be watered down?

It just seems so thick and greasy! This recipe called for carrots, celery, onion, bay leaf and grated ginger. I think I am going to freeze it in an ice cube tray and put the cubes in a big bag to use as needed.

[siligut]

7. The gel will turn liquid when heated

The only reason to add water would be if you want to dilute it. Great idea with the ice cube trays.

[HopeHoops]

8. I hate seeing them standing there with their heads and wings in the wooden contraption.

[marzipanni]

9. If you did not see a layer of clear yellow chicken fat rise to the top at any point

(which becomes opaque as it "solidifies" when cold) perhaps the whole thing gelled too fast, while the fat was still incorporated into the stock.
Heat it again until liquid, then cool down a bit and pour into a big pyrex measuring cup or jar (if not pyrex make sure the jar is already warm and the stock is cooled somewhat so the jar doesn't crack) I prefer a narrow glass container because you can see the layer of fat, and it won't be spread out in a thin layer over a large pan or bowl of stock so it will be easier to scoop off with a spoon.

After the fat has risen to the top, refrigerate the tall container until the fat layer is thick, like slightly softened butter, and easily removed from the gelatinous stock beneath it. Then if you want to pour it into ice cube trays you'll have to heat it in the microwave or in a pan of water on the stove just to the point when the stock becomes liquid again.

You did take all the bones and skin out before refrigerating?

[irisblue]

10. ice cube tray is good

i do that alot. put sometype of cover on it till it freezes so it won't pick up off flavors. then i'll popout the cubes and store them in a plastic bag. i use the cubes in rice broth, a quick cuppa soup, stuff like that. sounds like you're not a stock failure