Thanks everyone for the great responses.
Chowser, to answer your question, yes, both my stock and soup were refrigerated over night and both were gelatinous. The only thing that made it seem wrong was that gelatinous soup was completely new to me (as was gelatinous stock). I thought the soup tasted great, I just wanted to make sure that I wasn't doing anything bad that would make me sick :)
Thanks to all of these posts, I now know that gelatinous stocks and soups are OK and even desired, so I can keep doing what I did the other night!
Hi all. I'm new to the site and was looking for some advice. I tried to make chicken stock and then soup for my first time last night.
I made the stock from the carcass and some skin of a roasted chicken. I cooked it for about 3 hours, strained everything, skimmed the fat, and that gave me my stock. I then took the stock and added some barley and later some chicken and veggies, cooked it some more, and that gave me my soup.
I stored the soup and stock in separate containers and refrigerated them over night. However, when I went to reheat the soup it was gelatinous and looked gross. I have searched this site and found that everyone thinks that a gelatinous stock is a good thing. That's fine; I can accept that. But a gelatinous soup?! That just seems gross. I admit, I heated it up and ate it and it had a very nice rich flavor, but it just seems wrong. Was I supposed to add water to the stock when I was making soup? Not use any skins in the stock? Where did I go wrong? Thanks in advance for any help!