Chicken Stock Gone Like Jelly

nic82

Sorry, this is going to sound really stupid. When I make soup, I use a couple of stock cubes dissolved in water.

If I use chicken stock, how much do I use (I guess that partially depends on how much soup I want to make!)?

Also (this is the bit that's going to make me sound reeeeeealy stupid!), if I use chicken stock in a soup, when the soup goes cold, won't it just go jelly-like, like stock does when it's cold?

Sorry

trying-very-trying

nic82 wrote: »

Sorry, this is going to sound really stupid. When I make soup, I use a couple of stock cubes dissolved in water.

If I use chicken stock, how much do I use (I guess that partially depends on how much soup I want to make!)?

Also (this is the bit that's going to make me sound reeeeeealy stupid!), if I use chicken stock in a soup, when the soup goes cold, won't it just go jelly-like, like stock does when it's cold?

Sorry

I would say it depends more on how much chicken stock you have, I kinda doubt you would have too much for making soup, more likely you will have to add water too make it up.

No, the soup doesn't go jellified.

skintchick

My soup goes jellified, but it doesn;t matter cos it goes liquid again when you heat it up.

And I always add water to my jellied chicken juices - is that wrong? I thought that was what you did.

I boil the carcass up in the SC, with veggies and herbs, then add the jellied stuff to what results from the SC (strained) and that's my stock.

nic82

trying-very-trying wrote: »

I would say it depends more on how much chicken stock you have, I kinda doubt you would have too much for making soup, more likely you will have to add water too make it up.

No, the soup doesn't go jellified.

Thank you. I'll give it a go this week.

noonesperfect

I've roasted a chicken tonight in an enamel roaster with the lid on. Now that the roaster has gone cold there is about half an inch of "jelly" and some oily stuff. I didn't add any water when I cooked the chicken.

Is this "jelly" stock and can I use it to make a pie (gravy/sauce) along with the leftover roast meat tomorrow? Or will it make everything greasy and nasty? Thanks x.

Jayar

Yes certainly use it. It makes fantastic stock.

noonesperfect

I'm going to need extra I think, would you dilute jelly with water, milk or chicken oxo?

I'm going to cook some onions and mushrooms to go into the pie with the meat to make it go a bit further.

Stephen_Leak

noonesperfect wrote: »

I'm going to need extra I think, would you dilute jelly with water, milk or chicken oxo?

I'm going to cook some onions and mushrooms to go into the pie with the meat to make it go a bit further.

Don't you dare not use that jelly - its concentrated "chickeniness". Water or milk would just dilute this. I'd make up the difference with full strength chicken stock.

morwenna

Stephen_Leak wrote: »

Don't you dare not use that jelly - its concentrated "chickeniness".

Stephen that just made me laugh, what a great expression:rotfl:

moanymoany

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