My chicken soup goes gelatinous when cold

[Singadream]

So I make Jewish style chicken soup with a chicken carcass and veg boiling it up in water for a couple of hours. When my mum does it the fat how to the top and she skims it off. When I do it there is no obvious fat to skim but once it is cold it becomes a jelly. It is lovely again when warmed up but a) offputting and b) not how it is meant to be. Any thoughts/solutions?

Isn't it the gelatine from the bones that cause this to happen? Same with any sort of bone based stock, don't think there's anything you can do to stop it

If you are using a chicken carcass, the stock will contain gelatin from the bones, hence turning into a jelly when is goes cold. My chicken soup always does it.

I thought that was a good thing?

totally normal.
that't how gelatine is made...

Sign of a good soup imo.

That’s all the good stuff!

And so it should. It isn't off-putting at all. Send it to me if you don't want it

yes that is what it does if it is good.
I remember when i was a child being served a cold dish with salad that was essentially the gellified stock with chicken bits in it...

Apparently you can add children feet to it to make it even mor gelatinous.

That's a good soup right there.

I hope you mean chicken feet!

" add children feet to it to make it even mor gelatinous."

That's totally normal.

I have some gelatinous goodness for dinner tonight

Oh dear Lord, that is a step too far for good soup!

chicken feet!

That’s what it’s supposed to do.i bet your mum’s does too.

Yep, it does that, I froze chicken stock that was gelatinous a couple of weeks ago, the chicken was cooked with lots and lemon and garlic and I'll use the stock to make a fennel risotto

Ah ok great. I didn’t want to ask my mum for some reason. But if that is normal then excellent. It is delicious!

Thank you!