Chicken Stock Gone Like Jelly

Ted_Hutchinson

The whole point of making your own stock from bones is to extract the collagen and other nutrients like niacin, fiboflavin, and calcium from inside the bones. This is why long slow cooking is needed to maximise the extraction of calcium etc. from the bones.

fizzel81

well the soup tasted fantastic even if a few hours before the started product made me feel ikky

dh said it tasted better than the last one so i must have got it better this time, i still have a huge amount left ideal for the freezer if my family liked it that much

Debt_Free_Chick

A stock that turns to gel is a good sign - it shows that you have extracted gelatine from the carcass. Gelatine is a natural part of the bones and is widely used in as a setting agent. In fact, if ever you have to buy gelatine sheets, you'll find they (a) cost a fortune and (b) are very difficult to get.

The easiest source of gelatine is pigs trotters

As others have said, it's a sign of a first class stock - well done you! :T

voodoozoe

I am familiar with the principle of making stock by boiling bones which I usually strain and use straight away to make a soup/stew. I roasted a chicken yesterday and had LOADS of liquid in the pot which I put into a bowl and have cooled and scraped the fat off the top.

I now have a bowl of jellified stuff with bits of chicken in it. What do I use it for??? Should I add water and use it as stock or what???

Please help:D

thriftlady_2

Don't add water to it, you will dilute the flavour. It has jelled because it is good Use it as you would normally use stock, it will liquefy when heated. Alternatively freeze it -my freezer is full of tubs of chicken stock.

voodoozoe

If it is "good" I might make it into a cream of chicken soup:D. Thankyou Thriftlady x

nic82

voodoozoe wrote: »

If it is "good" I might make it into a cream of chicken soup:D. Thankyou Thriftlady x

Do you have a recipe for the chicken soup please? I'm going to do a roast chicken tomorrow evening and have never kept the stock. I've always let it set and then binned it

What else can I use it for?

trying-very-trying

I don't have a recipe for voodoozoe's cream of chicken soup, but like thriftlady says just use it like any chicken stock, only it's much tastier. I use mine in pasta bakes, any chicken sauce, or even just gravy to have with the chicken.

p.s remember to scrape the fat of the top when it's cold.

voodoozoe

voodoozoe wrote: »

If it is "good" I might make it into a cream of chicken soup:D. Thankyou Thriftlady x

After posting that I scoured the internet for a recipe and failed to come up with anything that I liked the sound of so I have popped it in the freezer until inspiration strikes:o

trying-very-trying

voodoozoe wrote: »

After posting that I scoured the internet for a recipe and failed to come up with anything that I liked the sound of so I have popped it in the freezer until inspiration strikes:o

if you had a reasonable amount of meat left, add vegetables to the stock, simmer until cooked, then add the left over chicken voila chicken stew.
If you don't have a lot of chicken left, just add more veg, cook then add the chicken and call it "hunt the chicken stew" We have that quite often.
Then if they don't eat all the hunt the chicken stew, just add some soaked broth mix, cooked or frozen veg and some water, voila chicken soup the next night.
My kids are beginning to hate when they see me with a whole chicken:rotfl: