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Chicken Stock Question - Mine's Dark! - Page 2

post #31 of 32

Gelatigenous Stock

Hi there. I made some stock the other day and the next morning when I pulled it out of the fridge to scoop off the layer of fat I noticed that the stock was pure gelatin. I was just wondering if this is normal.
post #32 of 32

Resurrecting this.  It could be your water...I think a change in water chemistry causes something like Manganese or Magnesium to become apparent.  Not sure what occurs, I have been getting this recently in my light stocks.  I installed a new well pump last fall and since then I have noticed my chicken, fish and light vegetable stocks turn almost brackish! I haven't investigated further but in my case I am pretty certain this is the case...

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