Nothing quite beats the taste of homemade Chicken Stock. Homemade stock takes little effort to prepare, and the rewards add a bounty of flavor to your favorite recipes.
15 black peppercorns
12 fresh parsley sprigs
10 fresh thyme sprigs
8 pounds chicken backs, necks, or wings
5 carrots, chopped
5 celery stalks, chopped
4 bay leaves
3 large onions, chopped
5 quarts cold water
How to Make It
Combine all ingredients in a 12-quart stockpot. Bring to a boil over medium-high heat. Reduce heat to low; simmer 4 hours, skimming and discarding foam as needed. Strain through a cheesecloth-lined colander into a large bowl; discard solids. Cool stock to room temperature. Cover and refrigerate 6 hours or overnight. Skim fat from surface; discard fat.
So I made this yesterday and I got it out of the fridge after work today to skim off the layer of fat and package up for the freezer. I was kind of surprised to see it in an odd gelatinous form. I warmed some up in the microwave and it turned back into a broth consistency. I tasted it and it definitely has less sodium. In fact I was a little surprised at how weak it tasted. I've only ever used the Swanson's broth before so I'm wondering if this is the expected and intended outcome.
Yes, this is normal. I make chicken and beef stock all the time. Don't worry about it. I freeze it and once you thaw and heat it up, it will be so much better than any canned broth - trust me. And it is much more healthful too.