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chicken stock/gelatin question

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chicken stock/gelatin question

babcock | Jan 6, 2005 03:05 PM

So, I'm a fairly novice stock maker, but have been making my own chicken stock this year and love it. But I made a batch over the last few days that turned out really different than prior versions. I ended up refrigerating before I strained (don't ask- I was tired), and then the next day scraped off some fat, heated up again, accidentally let it boil for a while, and then strained and refrigerated.

This morning, I went to defat and freeze it, and it had developed an almost jello-like consistency, to the point where it was difficult to de-fat, because the fat stuck to the gelatinous stuff underneath. It still smells and tastes like chicken stock, but will it cook up the same? Is it because I boiled it? Or is it just a more concentrated version of what I normally do?

Only other things I can think of- I used a lot of bones and whole parts this time, and they took up so much room in the pot there was less water.

What do y'all think?

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