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Originally Posted by Hedgehog
The last time we made stock, we boiled it longer than normal and it actually became jelly (consumme?) when we put it in the fridge.
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When you get the jelly, that's good; that's how I like it. I like my stock clear (so NO BOILING) and simple (very few ingredients). I rarely set out to make stock, so I end up making stock usually from HEB (hehe) rotisserie chicken and use it as a replacement for water in other recipies to add body.