Fat in slow cooker food?

[Shoppie]

Hi,

I use the slow cooker a lot - yesterdy I kept some of what I cooked cold and it was literally congealed in fat It was balsamic chicken, I used chicken pieces with skin on, but peeled it off - there would have been a bit left on the very bottom of the leg, but not much. I don't add any fat. The only other ingredients are tomatoes and spices/ herbs/ balsamic vinegar

What am I missing

[littlepinkpiglet]

Are you sure it was fat? And not gelatin from the chicken?

I always like to make slow cooker dishes the day before and keep them in the fridge. Partly because most things taste better reheated and partly because then you can get all the fat off in one go.

[Shoppie]

Unbelievably thick question - is there gelatin in chicken then? It made the sauce sort of solid and wobbly

God I'm dumb

[littlepinkpiglet]

Errrr yes, that's not fat, that's gelatin. Since you cooked it with the bone in I assume, there's tons of it in the bones. If you refridgerate real chicken stock it goes solid and wobbly like jelly.

If it were fat it would be hard and not wobbly. It would also be opaque and you can just lift it off.