My chicken stock is a gelatinous mess. Is this normal? Can it be saved?
I've been looking for a chicken soup with matzo balls recipe that would duplicate my grandma's (she died without passing on the recipe.) This one sounded like it would be close. I followed it to the letter, and let it cool in the fridge overnight so it would be easier to remove the fat.
When I took it out of the fridge, I was able to pull a solid layer of fat off the top, but the "soup" underneath is not liquid - it's gelatinous. Is this normal? If not, what did I do wrong? And is there any way to fix it? I had planned on giving jars of it to friends, but it looks pretty disgusting when cool, even if it does heat up correctly (which I'm not sure it does; it's reheating on the stove now.)
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