How To Repair Crappy Chicken Stock?
Hi all! Home cook here who tried to make chicken stock from the carcass of a Costco roasted chicken.
I seasoned and strained the stock, refrigerated it overnight to set the fat and then skimmed the fat off the next morning. Problem is that the cold stock is cloudy and gelatinous like an old fashioned aspic so it’s not very appetizing to look at. Is this safe to warm and eat? I was hoping to get a nice clear golden liquid.
Can I redeem this batch? If not then how do I process my next batch so that I get the golden Lear liquid chicken stock.
Thanks to you pro chefs for your guidance!
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