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Holy Cow!! My chicken stock is like jello. I am assuming this is a good thing?

dynastar Jan 30, 2012 08:58 AM

I have made chicken stock a bunch of times, but this is the thickest it has ever been. I didn't make it any differently than normal. Just some old whole chicken bones mixed with raw skin-on chicken thighs and aromatics. Should I do anything special with it or just use it as a soup base as was the intention?

  1. p
    Puffin3 Feb 1, 2012 07:42 AM

    If you really want to get the most out of the larger bones crush them with a pair of vice grips.

    1 Reply
    1. re: Puffin3
      scubadoo97 Feb 1, 2012 09:09 AM

      Good advise

      But If using a pressure cooker you can eliminate this step.

      after an hour of cooking the bones will crumble when you pinch them between your fingers and I can assure you the stock will be like jello when cooled if you used enough bones.

    2. mamachef Jan 31, 2012 08:36 AM

      It's the best thing ever, and is the desired result actually: a stock that gels and then melts for you. so rich; so delicious. Oh yes, make soup. Make risotto. Make anything, but make it. Lucky you!!

      1. Chemicalkinetics Jan 30, 2012 09:42 PM

        Not a bad thing for sure.

        1. s
          sueatmo Jan 30, 2012 11:39 AM

          Beautiful job. Enjoy planning how you will use it.

          1. s
            Sonny_Funzio Jan 30, 2012 11:26 AM

            If you wanted a clear broth ... to make classic "clear" chicken soup etc, you need to never let the stock pot get above a medium to hard simmer ... even though it does take just a bit longer this way. This way you will not gelatinize the stock. Once the bones are out, then a boil is ok.
            Depending on how gelatinized it is, you may need to thin it with some additional broth ... But if it's mostly just like that out of the icebox, it is probably fine once re-heated.

            With it thick like you have now, it is great for "cream" soups or naturally opaque soups. I'd suggest Greek Lemon-Rice soup, Cheese soup, Swiss Onion soup, and Potato-Leek soup.

            2 Replies
            1. re: Sonny_Funzio
              dynastar Jan 31, 2012 05:58 AM

              Thanks everyone. As I said earlier I did not do anything "special" - just a couple of carcasses and skin/bone-in chix thighs. In fact this is thicker than the time I added chicken feet. I made it in a slow cooker on low, so it never got over a slight simmer.

              1. re: dynastar
                Hank Hanover Jan 31, 2012 08:34 AM

                Yeah, a slow cooker sucks everything out of the meat and bones. It is quite a shock, the first time you see chicken jello. You should see my turkey noodle soup after Thanksgiving. You have to cut a chunk off and heat it in the microwave.

            2. Gio Jan 30, 2012 09:17 AM

              Not only is it a Good Thing, it's a Great thing. Go ahead and make your soup. Freeze the rest, as Caroline said, if you don't use all the stock in the soup...

              1. w
                wincountrygirl Jan 30, 2012 09:10 AM

                Sounds like great stock!!

                1. p
                  Puffin3 Jan 30, 2012 09:04 AM

                  Congrats! Seeing how you're on a roll how about reducing the stock down to a couple of cups full then freezing it in ice cube trays? Did you happen to add any extra chicken wings? Was the chicken different from others?

                  1 Reply
                  1. re: Puffin3
                    Caroline1 Jan 30, 2012 11:24 AM

                    I was going to say more and then the phone rang... <sigh> You ask about doing something special with it You could. You have a good start. You could strain it to clarify it and make an aspic with it or glaze a gallantine or a ham, for that matter. To super clarify, should you want to try any of this stuff, you would strain it first with as fine a sieve as you can get, including cheese cloth in several layers (rinse it first to get any off flavors out of it), then bring it to a soft simmer. Crumble about 2.5 ounces of hamburger into two or three egg whites and stir enough to blend and break up the egg whites, then stir this mixture into the broth and allow it to return to a simmer. Eventually all of the solids -- egg whites, hamburger, any solids from the soup -- will form a "log" floating on top of the soup. You want this to get firm enough you can skim it off with a spoon (not a slotted spoon because you don't want any solids dripping back). Also get all of the fat off the surface you possibly can. If there are little droplets still on the surface, you can simply float a paper towel across the top and dredge the fat off that way. Then check for flavor and seasoning. Remember that if a stock is already salted when you begin reducing it, it will just get saltier as it reduces without you adding any more salt. Sometimes this is good, such as when you're using it to glaze a savory meat, or sometimes not.

                    If you don't want to glaze anything with it, in a fresh clean pan free of any solids, you can reduce it a little bit more, add a some sherry for flavor (but not too much!), pour it into a clan shallow dish that you have just BARELY coated with the thinnest possible coating of oil to prevent sticking. Set this in the refrigerator to chill and set up until fully gelled. Then cut it into cubes or "comb" it into small "jewels" with the tines of a kitchen fork and serve in lovely soup cups or even in champagne or martini glasses. Years ago this was a "big deal" fancy schmancy soup called Consomme Madrilene. I just looked over a few recipes on the web, and some of them do things like add tomato juice or stock, or small diced vegetables. That's not traditional Madrilene. That's veggies in aspic! But a sprig of parsley could be a nice touch.

                    Whatever you do, enjoy! The Consomme Madrilene is a trip back to the mid twentieth century and a handful of decades before that. I feel confident Escoffier and Careme did awesome things with consommes and aspics! Have fun with it.

                  2. Caroline1 Jan 30, 2012 09:02 AM

                    It's a GREAT thing! Be proud. It means you got lots of collagen out of the bones. Which is how Knox gelatin and Jell-O is made, except they further refine to get the flavor and color out and use the bones of larger animals instead of chickens. But it's all the same thing. Good show!

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