Chicken soup turned to jelly-eww

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LovetoLive

Thu, Oct 11 2018, 9:19 am

what did I do wrong?
I always make chicken soup using the bones and wings of a whole chicken. I cut it away myself, so every time there is slightly different amount of bones vs skin vs chicken meat. this time when I put the soup in the fridge the whole thing turned to a jelly. like jello, all wiggly and gross. I tried skimming the fat off, but the actual liquid was jellyish. what was different this time? how is ptcha made? I kept thinking that it reminded me of ptcha and I couldnt figure out what I did that caused it. when I warmed up the soup it turned back into a liquid but was very greasy. really gross.
please help me not make this mistake again!

enjoying kids

Thu, Oct 11 2018, 9:39 am

Funny, I think of soup that gels when it cools.as.really good soup

Chayalle

Thu, Oct 11 2018, 9:43 am

It should be really rich and delicious, but if that's too much for you, you could add a little water. It will un-gel when you heat it up.

pesek zman

Thu, Oct 11 2018, 9:51 am

That just means it's fatty. Heat it up and it will be fine

oliveoil

Thu, Oct 11 2018, 9:58 am

The collagen from the wings will do that.

alef12

Thu, Oct 11 2018, 10:03 am

You made bone broth! (Google it) it's super good for you and delicious too!!
Collagen and minerals were extracted from all the bones.

NovelConcept

Thu, Oct 11 2018, 10:17 am

alef12 wrote:

You made bone broth! (Google it) it's super good for you and delicious too!!
Collagen and minerals were extracted from all the bones.

That's exactly what I was going to say. It is EXTREMELY healthy. Don't throw it out.

Metukah

Thu, Oct 11 2018, 10:26 am

pesek zman wrote:

That just means it's fatty. Heat it up and it will be fine

I actually don't believe it is fatty. Fat rises to the top and congeals. Soup that turns to jelly is like others have mentioned here, very concentrated and very healthy.

A good chicken soup turns to jelly when chilled.

nylon

Thu, Oct 11 2018, 11:36 am

It's collagen and it means the soup is very rich. Back in the days before powdered gelatin, cooks would make gelatin this way, with animal bones. The jelly part is fine, and if the soup is fully degreased it will not be fatty. And yes, ptcha is made somewhat similarly, only with a calves foot instead of chicken parts.

What happened with your soup is that it was extra fatty. I make my soup with extra backs and necks as well as chicken parts, which make it stronger but are also very fatty. The soup needs to get very cold so the fat gets really solid, and this will make it easier to remove in big pieces (if it's not cold enough the fat will be soft and harder to scrape).

FranticFrummie

Thu, Oct 11 2018, 11:39 am

The jelly is NOT fat! The jelly is where all the good stuff is. I don't consider home made soup a success unless it gels really firm in the fridge.

The jelly melts completely when you reheat it, and does not affect the texture of the soup one bit when it's warmed up.

Enjoy all of your vitamins and minerals!

ladYdI

Thu, Oct 11 2018, 11:43 am

My chicken soup always turns to jelly when refrigerated!

Soul on fire

Thu, Oct 11 2018, 4:04 pm

I wish I could get mine to gel...I really want to make xiaolongbao.

PinkFridge

Thu, Oct 11 2018, 4:29 pm

ladYdI wrote:

My chicken soup always turns to jelly when refrigerated!

This.
What am I missing?
I make a rich soup - bones, gizzards, sometimes turkey pieces, and lots of vegetables. The only spice I add is dill. After the soup cools I pour it into 96 oz. containers (or something like that), divide the veg and some chunks of meat evenly, and refrigerate overnight. About 24 hours (sometimes 36) I skim the fat and am left with defatted gelled soup. I freeze it till the Shabbos I need it.

ladYdI

Thu, Oct 11 2018, 4:47 pm

Don’t think your missing anything! To me it’s normal for my cold soup to become gelled! Obviously for you and many others as well. Seems like this is the first time for the OP!

LovetoLive

Thu, Oct 11 2018, 4:50 pm

I’m really surprised that it’s not only normal but a good thing!
In all my years of making soup this never happened to me before.

smss

Thu, Oct 11 2018, 7:17 pm

Lol OP you have no idea how many people are probably googling right now "how to get my broth to gel." It's a goal! Nothing wrong with it and will liquify when you heat it up.

sequoia

Thu, Oct 11 2018, 8:07 pm

Mine always does that Smile

HeartyAppetite

Thu, Oct 11 2018, 8:33 pm

It means its very concentrated. I just had it happen with my soup for the first time, and it really tasted delicious!!

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