Chicken Stock
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.
Recipe by Cooking Light January 2012
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04/22/2015
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.
01/02/2013
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01/09/2012
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.
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