Chicken Stock

  • cheerios019 Posted: 01/09/12
    Worthy of a Special Occasion

    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.


More From Cooking Light