Why did my Turkey Stock turn into gelatin?
We took our left-over turkey carcass and parts and simmered them for a few hours with water in a pot with some herbs and veggies. After removing the solids, and separating the fat, we placed it in the fridge to be frozen the next day. When we pulled it out, the entire bowl - not just the top - was completely gelatinous. It is truly like Jello.
Is this OK? Why did this happen?
We plan to vacuum seal and freeze it if safe.
Best Answer
If your stock turns to jelly in the fridge, it means you did it right!
Simmering the bones breaks down the collagen and turns it into gelatin; that's the very essence of stock-making. The gelatin is exactly what you want from the stock; at low temperatures it has a very jelly-like consistency, but at higher temperatures it melts and provides a very rich texture.
The more you reduce the stock, the more gelatinous it will become, so if it turned out stiffer than you expected, it's probably because you let a lot of water evaporate. Typically, when making stock, you use a very low simmer; just a few bubbles per minute. Any more than that and your stock will reduce.
But reducing is perfectly OK, and many cooks will reduce an entire pot of stock down to a few tablespoons; it's like bullion, only without all the salt and preservatives. Heavily-reduced stock is called glace de viande and is often used to give a sauce or dish a little bit of extra kick, imparting a powerful meat flavour. But you probably didn't reduce it that much.
If you're finding it to be too concentrated or gelatinous, even at higher temperatures, you can feel free to dilute it. For soups or sauces you can probably dilute it 1 for 1, but taste as you go along just to make sure you're not watering it down too much.
When only the top layer of a stock solidifies in the refrigerator, it is probably fat, which you should skim off and discard (or reserve). The rest is your actual stock, and in your case it sounds delicious.
Also, since you mention vacuum-sealing - I prefer to use covered ice cube trays for freezing stock. That lets you portion it out much more easily than a big solid blob.
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Quick Answer about "Why did my Turkey Stock turn into gelatin?"
It turns out, if your turkey stock turns into a jelly-like consistency after it's been cooled, you've made your stock perfectly. The bones (especially the wings) have collagen inside of them, and when you simmer them for a long time, it breaks down into gelatin and makes a very rich and delicious stock.Why did my turkey broth congeal?
It turns out that if your turkey stock turns into a jelly-like consistency after it's been cooled in the fridge, you've made your stock perfectly. Apparently the bones have collagen inside of them, and when you simmer that collagen for a long time, it breaks down into gelatin.Why do stocks turn to jelly?
When you simmer a fresh chicken \u2014 complete with bones, skin, and meat \u2014 you extract the collagen from the bones. This collagen in the bones is what is causing your soup to gel. It's completely natural, and it only happens in rich, well-made chicken stock. It can be a little freaky, though, if you're not expecting it!How long is too long for turkey stock?
Storage: Turkey stock can stored in the refrigerator for up to 1 week or frozen for up to 3 months.Is bone broth supposed to be gelatinous?
The very best broth is jiggly and gelatinous, not perfectly thin and liquid (don't worry; it liquefies again when you heat it up). It's important to remember that bone broth is still nutritious even if it doesn't gel.Gelatinous Bone Broth - Why It Is Important
More answers regarding why did my Turkey Stock turn into gelatin?
Answer 2
Gelatin comes from bones - it is the most flavorful part of the stock and solidifies at relatively high temperatures.
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