Chicken Stock Gone Like Jelly

Debt_Free_Chick

Smithills wrote: »

When I made my stock, I froze it in curry takeaway plastic cartons (leave a little room for expansion when it freezes though!). When defrosted, I use it in mushroom risotto- yummy. And yes, I just lob it all in- the jelly soon melts into the rest of it

I have all manner of similar containers ..... the ones from the deli at the S'mkt..... cartons from cream - these are particularly good, now that they are more robust and have better lids; ice cube trays; takeaway cartons. Different sizes are useful, depending on the quantity you want for the dish you're making.

I'm also OCD with stock and strain it through muslin to get all the residual "grey grit" out

thriftlady_2

I use these boxes from Lakeland for my stock. I have loads-size B is the one I use for stock. I use size A for my veg hash and single servings of leftovers.

Baglady_2

I regularly use my slow cooker to do things like turkey wings or drumstick, or gammon shank. I pick the meat off and use it up in curries or pasta bake or risotto, sandwiches etc. Anyway, my point is, I keep the stock for soup the next day, or whatever, and it goes thick like jelly. I never used to mind because as soon as it started cooking again it would liquify. Well it's just occurred to me that this might not be good stuff to eat. What if it's all full of saturated fat for clogging up arteries and stuff??? Is it ok?

debtmuncher

if there was actually fat in it i am sure it would float to the top and solidfiy so you can scoop it out...some fat is fine but if its thick with fat obviously you dont want that. if your stock has been chilled then you would see the solid fat sometime later.

voiceofreason

Baglady wrote: »

I keep the stock for soup the next day, or whatever, and it goes thick like jelly. I never used to mind because as soon as it started cooking again it would liquify. Well it's just occurred to me that this might not be good stuff to eat. What if it's all full of saturated fat for clogging up arteries and stuff??? Is it ok?

More than ok! That jellified stuff is all the goodness from the joint - don't bin it, it's culinary gold, that.

You'll know fat when you see it, it's the creamy-white stuff at the top once you've refrigerated the stock. That's good on its own, use it for frying and roasting - it's full of flavour.

suzybloo

I chill the stock made from chicken like this and the fat floats to the top and leaves a white layer that can be more or less peeled off and the jellied stock underneath is what I use. You can buy similar jellied stock in tiny pots in the supermarket - cant remember what they are called - or which celebrity chef endorses them but the cost the earth and have added salt etc. I do the same for any beef, lamb etc and with the beef fat I use this as a basis for Stovies (or corned beef hash).

thriftlady_2

No, no!! It is really good for you. Read this article Broth is Beautiful particularly the section 'Grandmother knew Best. The fact that the stock jellies is proof that it is full of nutritional goodies.

I gave my cold ridden family a vat of chicken broth with barley for supper last night. We all feel a lot better today;) Not sure how much of that is down to the chicken broth but it was yummy.

There has never been any proof that saturated fat causes heart disease, see this article for more info.

Chicken and other bone broths are a healthy natural food which have nourished human beings for centuries:)

valk_scot

The reason the stock turns to jelly is that you've extracted some of the collogen from the bones while boiling the stock and this has turned into gelatin. Gelatin is nutritous (it's a protein) and used in all sorts of foodstuffs, not just packet jelly. It's supposed to be very good for your nails and hair, and for joint problems. So eat up! My kids love stock when it's set to jelly, btw, and just scoff it cold with a teaspoon.

The fat layer on the other hand is just that...fat, and not quite so good for you seeing as it's animal fat, solid at room temperatures and thus presumably saturated fat. It does taste good for roast tatties though so if you were going to use a fat for these anyway you might as well use the tasty chicken fat, no? Otherwise just remove the solidified fat from the cold stock and use the jelly part for cooking.

Penelope_Penguin

Baglady wrote: »

What if it's all full of saturated fat for clogging up arteries and stuff??? Is it ok?

It's gelatine that makes it thicken, not fat It's the same stuff that you use to make jelly.

Penny. x

Baglady_2

Thanks everyone for that and the links. Now I think about it, I often see a sign in the butcher's fridge offering free (presumably beef) bones. I never bothered before, not having a dog, but I suppose these would also make nourishing stock then? And free!