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Oct 8, 2008 05:56 AM

Chicken stock gelatin shortcut?

Now, we all know that the best stock is made at home, since you can only get that rich, velvety mouthfeel from the gelatin cooking out of the chicken bones. Anyone who has seen how homemade stock turns into a jello-like mass in the fridge can attest to that. My question is this: is it possible to approximate that mouthfeel by adding unflavored gelatin powder to store-bought stock? As I understand it the gelatin in chicken bones is chemically identical to gelatin powder. Obviously you would not get the depth of flavor that you would in real homemade but I am thinking you might get a close approximation texture-wise. Anyone tried this?

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  1. No, never tried it. Might be as much or nearly as much work as making your own stock/broth. I just started saving bone, necks, wings, etc. and using my pressure cooker to make broth. Takes ab 1/2 hour.

    1. I'd be interested in your conclusions, after you've given this method a try. It's difficult, if not impossible, to reduce that packaged stuff so, as you pointed out, the depth of flavor might be compromised but the mouth feel (which is what the gelatin is all about in the stock) might be replicated. Looking forward to your report ...

      1. I'd be interested in your results as well.

        I'm almost deathly afraid this would be like drinking (eating?) chicken Jell-O.

        1. I can not imagine that I would try that, however, your theory sounds very plausible. You have already cited the differences from this and real chicken broth. IF I were going to do that I would probably start with1 teasp unflavored gelatin softened in 1/4 cup cold chicken broth. Stir that into 1 quart warm broth and simmer till melted. Cool that and check the viscosity to see if it is what you want.