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Chicken Stock

r
regnell1500 Dec 14, 2008 05:14 AM

Question: The gelatinous subtance in the pot of chicken stock after the fat has been skimmed. Is that fat? Or better yet, is it unhealthy?

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  1. greygarious Dec 14, 2008 07:11 AM

    It's gelatin, rendered from the cartilege in the carcass, and is the sign of a successful stock. It is absolutely paramount to the rich mouth-feel of a good stock. Because that is obscured in creamed and/or pureed soups, I use store-bought stock for that sort of thing and reserve my "good" stock for noodle, French onion, or vegetable soups. It's also better than purchased if being used to create a gravy or sauce.

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    1. re: greygarious
      r
      regnell1500 Dec 14, 2008 07:14 AM

      Thanks, I almost pitched it.

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