chicken stock experts... i need you!

I always chuck the bones and scraps from my roasted chickens into a freezer bag to keep for making stock later.

Boiled one up today, and the resulting liquid is kind of white-coloured and milky-looking.  This has never happened to me before, so im not sure what's up, or whether or not i should continue to use the stock.
I tasted it... it doesn't taste off, but... 

I learned at my cooking class a couple of weeks ago that there is such a thing as white chicken stock and dark chicken stock...maybe you made white? I'm not sure of the difference though.

Here's some info on chicken stock.

Actually, from reading the site, maybe not...

Weird.  But if it doesn't taste off, I'd use it.  It wasn't freezer burned or anything?  And presumably you used the same veg add-ins, etc?  And your water is ok - the pan wasn't soapy, etc?  Then I'd use it.

it might have been slightly freezer-burned, but the pot was clean.

there's no veg in it apart from whatever garlic rub was on the skin when i originally roasted the chicken.

i think i will drink a wee cup of it myself... if i get sick, that's tough... but i dont want Neil & Mick to get sick.  (DH's friend coming for dinner this week).

I think adding the other veg to it is what makes the chicken stock more colorful.  It sounds like it may simply be just because you used only chicken & the garlic rub.  I think it ought to be fine.

This happened to a stock I made once, but I can't for the life of me remember what caused it. I want to say it had something to do with the meat overcooking, but certainly don't quote me on that.

I ended up having to ditch mine, as I needed a very clear stock for what I was eventually making.

im only going to cook rice in mine, so it doesnt need to be clear... i just thought 'rut-roh' when i saw it!

im only going to cook rice in mine, so it doesnt need to be clear... i just thought 'rut-roh' when i saw it!

Is it possible that this is just fattier than usual and that's what making it milky? Honestly, I am shooting completely in the dark here though.

i suppose it could be...
im kind of thinking of throwing it out now.
i've poured it into a 2 litre glass jar and it's sitting there looking like 2 litres of baby sick.
I dont think i can bring myself to cook with it. 

i suppose it could be...
im kind of thinking of throwing it out now.
i've poured it into a 2 litre glass jar and it's sitting there looking like 2 litres of baby sick.
I dont think i can bring myself to cook with it. 

If it is the fat, than fridging it for a few hours should separate the stock from the fat.

I tried making stock recently. The first boil was good and I thought I'd try a second boil and I ended up with the milky white stuff. I thought I'd mix the two to make it look better but it didn't. I cooked with it but then threw the rest out. I was fine after that meal.

im going to stop looking at it, stick it in the fridge, and decide tomorrow!

Thanks everyone.   

If it wasn't the fat then I don't know what it could be...

garlic can sometimes cause a reaction in metal pans but you'd need a lot and more than just a few bones... 

let us know what happens...

If it wasn't the fat then I don't know what it could be...

garlic can sometimes cause a reaction in metal pans but you'd need a lot and more than just a few bones... 

let us know what happens...

Could be starch too.

I dumped it.
DH saw the glass jar sitting there cooling, and said 'whatever the f*ck that is, i hope it's for the bin'.
So I'll start again... still got another bag of bones in the freezer.