Chicken Stock Gone Like Jelly

Penelope_Penguin

As this has fallen from the front page of OS, I'll add it to the exisitng thread on stock turning to jelly

Penny. x

hopefulshell07

moanymoany wrote: »

Stephen is absolutely right, this is great stuff. I use an enamel covered roaster. When I've done chicken I have to stop myself dipping bread into the hot liquid jelly after I've taken the chicken out. Delish

I am so glad that I am not the only one that does this

hopefulshell07

Could someone tell me how long I can keep the stock in the fridge please? I made some on Sunday and forgot to freeze it, can I freeze it tonight when I get home from work?
Thank you

Twinny99

Hi all I wonder if anyone could give me a bit of advice please?
I boiled all my turkey bones with a few bits of old veg I had with the intention of making turkey soup. Once I drained it and left it to cool overnight it has turned into a really thick jelly? Is this normal or has something gone wrong? Can I still make soup with it?

Yours thickly

Mrs_Veg_Plot

This is normal and you can still use it to make soup. I always let mine cool like this so that I can skim off any fat that rises to the top then either make the soup or freeze it to use later.

lostinrates

Twinny99 wrote: »

Is this normal or has something gone wrong?

Its gone perfectly, the best result! Congratulations, you have yummy,perfect stock that can be skimmed of fat and has optimum flavour!

valk_scot

This is a sign of really good stock, actually. The reson it sets is that a protein called collagen comes out the scraps of meat, connective tissues skin and bones when they're boiled up and if you get a lot of it then it will set. It's actually delicious just on it's own like that and I end up fighting off the kids and their ready teaspoons when I've got a bowl of jellied stock in the fridge. It's a delicacy!

It will go liquid again when heated though. You can dilute it down if you want a more delicate flavour.

[Deleted User]

yes its brilliant for soup stock, and as such has not cost you a tanner well done. I haven't bought tinned soup for years as its so cheap to make and freezes wonderfully I made some leek and potato soup the week before Christmas and have at least three portions left in the freezer.Excellant with some crusty bread for lunch. If you see any past its best veg then buy it and bung into your stock and have some delicious veggie soup. Last ime I looked sainsbobs were selling four tins of soup for £3.00 I can make around 4-5 litres for at least half that price that tase so much better .I cook mine overnight in my SC and in the morning just whizz three quarters of it up (if its got swede,potato's ect in the thicken it up) Soup is the easiest and cheapest thing to make.Its like free food

Twinny99

Brilliant thank you all for putting my mind at rest.

Here I go - wish me luck

Penelope_Penguin

Twinny99 wrote: »

Hi all I wonder if anyone could give me a bit of advice please?
I boiled all my turkey bones with a few bits of old veg I had with the intention of making turkey soup. Once I drained it and left it to cool overnight it has turned into a really thick jelly? Is this normal or has something gone wrong? Can I still make soup with it?

Yours thickly

As others have said, this is the best stock :T

I'll add this to the existing thread so that you know you're not alone