Why Does My Homemade Turkey Broth Gelatinous. Usually after being cooled in the refrigerator I would skim off the fat and then freeze the broth. Fat will thicken the stock but it will not cause it to gel.
Any more than that and your stock will reduce. Fat will thicken the stock but it will not cause it to gel. To learn more about making homemade chicken stock watch How To Make White Chicken Stock.
In addition to the gelatin when whatever fat thats in the soup is chilled it turns into a solid.
How To Clarify Turkey Broth. The gelled texture has nothing to do with fat content as many people erroneously believe. The good news is that this thick gelled stock is extra-rich. Any more than that and your stock will reduce.
