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!!! :>
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.
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
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.)
I don't check LJ that often anymore...jopasmAugust 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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(chicken "butter" is excellent for frying potatoes, chicken, eggs, etc.)
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I guess, technically, you have chicken Jello. But it'll melt. ;)
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