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Homemade Stock Not "Gellied" and ?'s

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Homemade Stock Not "Gellied" and ?'s

reneec83 | Feb 13, 2008 03:44 PM

Hi,
I'm brand new here, so glad I stumbled across this site, I've found alot of useful information so far. This is my first post....
I made chicken stock for the first time and followed the basic recipe. I used everything that was left from several different chickens that had been roasted and eaten by my family. (I don't think I used skins and I know I didn't use giblets.) The rest was normal, carrots, celery, onions, spices, etc....I let it sit overnight in the fridge and in the morning scooped off the fat layer. I expected that to be thicker, but it was about an 1/8" to a 1/4" thick. Don't know if that is normal or not. Anyway, I know it's supposed to be a gel like substance that "melts" when you heat it, mine is just liquid. Is it still good? And why didn't it gel?
My second question is about reducing stock. I would assume that it needs to be "gelled" do it, but is that a good thing? I read somewhere that you could reduced it by half to save room in the freezer, then just add water when using. Is that true? Most recipes don't say anything about it, so I'm sure what to think.
My last question is probably a little stupid, but...When you use homemade stock that you haven't reduced or anything, do you use the actual amount called for in a soup repice, or do you add water?
Thanks so much
Renee

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