Chicken Jelly

Aug 08, 2008 13:09

Yesterday was my very first attempt to make chicken stock from scratch. Instead of stock, I made....chicken jelly ( Read more... )

cooking

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Comments 8

watercamel August 8 2008, 19:00:01 UTC
I heard that that's what happens if you made it correctly. Mine always do that anyway. Heat it and it will melt.

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pubd2b August 9 2008, 02:10:22 UTC
Heck i dont know... i always buy my stock from a can! not very original i know but, well, it is quick! Let us know how this jelly thing goes...

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princessmargo August 10 2008, 06:12:36 UTC
DO NOT THROW IT AWAY!!! Give it to me. :P Heat it, and it will melt. It's more like chicken "demi-glace" or something, it sounds like. VERY flavorful and delicious!!! :>

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princessmargo August 10 2008, 06:13:52 UTC
Also, how many times did you strain it? Most recipes I've seen say do it at least three times; one (Tony Bourdain) says "as many times as you can stand.

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princessmargo August 10 2008, 06:14:33 UTC
And it's probably not the fat content only; it sounds like a collagen thing--which tastes GOOD. I guess I could have edited that original comment... Sorry for the comment spam. :P

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birdofparadox August 10 2008, 20:41:30 UTC
Personally, I am disappointed if I DON'T have chicken jelly at the end of a long stockmaking. That's the difference between broth and stock... that jellyish stuff translates into lush mouth feel when you reheat it. Bones and legs are what makes excellent stock because of the connective tissue. Peel the fat off and then store in freezer friendly containers!

(chicken "butter" is excellent for frying potatoes, chicken, eggs, etc.)

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I don't check LJ that often anymore... jopasm August 13 2008, 20:31:09 UTC
What you have there is lovely chicken stock! The long slow cooking cooks the gelatin out of the bone and connective tissue, which makes for a nice, rich, stock. Once you heat it up it'll turn back to liquid.

I guess, technically, you have chicken Jello. But it'll melt. ;)

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