Please Help . . .Just made chicken broth and . . .

[ColoradoCook]

Just made my own chicken broth for the first time, following the directions in CL Complete on pp. 458-59. All turned out great and I just skimmed the fat off the top and was going to freeze it. However, the "broth" is more like thick jello and I'm wondering if it's just very rich, or what? It smells good and my inclination is to dilute it with water, but I've never done this before. When I thaw it and use it, don't I want a liquid?
Or, I could freeze it "as is" and dilute upon use?
What's going on here? Thanks for any and all help.
Carol

[Kelli Kerrigan]

Your end product is normal to me. And I wouldn't dilute it....once you thaw it out and reheat it, it turns into a lovely broth.
This typically happens to all my broths, with the exception of vegi. I think it may have something to do with simmering bones...?

[sneezles]

ColoradoCook
I agree with Kelli, once your broth starts to cool the fat will rise to the top. When has chilled enough, you can then remove that layer of fat. It will not effect the future taste of the broth but just make it healthier.

[luv2cook]

it's supposed to be thick like gel when it's chilled. I would NOT dilute it. Freezing really doesn't affect the taste...freeze in 1C., 1/2 C and tablespoons...found that to be helpful

[BeckyM]

Like others, my homemade broth turns out the same way. When it gets cold, it gels. But when I heat it up, it's like a normal broth. And nothing beats the taste of homemade broth!

[ColoradoCook]

Thanks to all of you for all this information. Now I can make broth with a sense of security that nothing has gone mysteriously wrong. And thanks for the prompt answers -- my broth is already in the freezer, packaged in assorted sizes -- that's a great idea.
Carol

[LGBurns]

BTW, just wanted to add that you stumbled on the beginnings of gelatin! The gelatinous nature of your chicken broth is caused by the same thing that creates jello. I can't remember exactly what it is in the bones that causes this (anyone else know?), but I do know that's how they make gelatin. In fact, I have friends that are strict vegetarians that won't eat gelatin because it is made from animal bones.

[Lynn B]

VERY interesting thread - thanks!

I am learning something new here every day!!!
http://www.cookinglight.com/bbs/smile.gif

Lynn

[sneezles]

LGBurns
You're right and there was a discussion about this on the BB not too long ago. Gelatin comes from collagen, a protein derived from the bones, cartilage and tendons of animals, mostly beef and veal.
Many fillings, mousses, puddings and molded desserts, as well as marshmallows would not hold their shape without gelatin.