Chicken stock turned to jelly. What happened?!
Answers: The stock turned to jelly because it is rich in gelatin, a protein derived from bone marrow. It has nothing to do with the fat content. The fat, should be opaque in color, and a sort of whitish yellow. Skim the fat once it has cooled. You want your stock to gelatinize when it is cold. It is a good thing. It will re liquify once heated. It doesnt mean it has gone bad. When we chefs make stock, we know that is was made right if two things happen...1. the stock is clear and not cloudy, and 2. the stock has gelatinized when cooled, and the fat pooled at the top. You should be proud if your stock came out this way, because you did a good job and it came out correctly.
You mean after refrigeration? That means it's good chicken stock that really eked out the juices of the bird it was made from. The jelly is animal protein. Same kind of stuff in gelatin.
That is a natural thickening due to the fat content and nothing to worry about. Once you heat it up it will liquify again.
You cooled it in the fridge? Stock that is made from real chicken bones will gel when cooled because of the protein from the bones. So, if you want to serve or use it in liquid form, just heat it gently until it liquifies.
when my stock turns into jelly i get excited nd tinggly
It's just part of the chemical process when it cooled. Will be TOTALLY fine once you reheat it!
That means you made it good.