- Jul 9, 2008
- Reaction score
So...I made some chicken stock last night and after I dropped it I noticed that the texture was kind of slimy. I used a lot more carcass for this batch than I normally do, probably 5 pounds or more, and even though I simmered the entire time, there wasn't a lot of separable scum or fat that rose to the surface, so I'm thinking a lot of that cooked back into the liquid. Is it still edible? Any ideas for thinning it, or should I not even worry about it?