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Chicken Jelly - Salvador Dali in a lawn chair.
I'm invisible without 3D glasses.
Chicken Jelly
Yesterday was my very first attempt to make chicken stock from scratch. Instead of stock, I made....chicken jelly.

Last night I strained the stock and put it in the fridge to chill overnight, intending to remove the fat layer the next morning.

Well, the result is one jelly-ish mass. I am assuming the fat content is way too high. I didn't follow the ingredients list exactly because I didn't have a whole chicken carcass; I had many individual chicken legs and bones that I counted out to the approximate size of one and a half or two chickens. And my stock pot was much smaller so I halved the recipe, or as close as I could approximate with my chicken pieces.

It smells wonderful, but what do I do with it? I'm thinking about taking half of the chicken jelly and putting it back in the original stock pot with an equal amount of water and reboiling it. I have enough ingredients for one complete do-over, but I'm not sure what to do differently so that I don't have the same result. Use half the chicken as I used yesterday? Use more water? Store it in smaller containers for the overnight chill?

mood: hungry, but not for chicken!

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mistervimes From: mistervimes Date: August 8th, 2008 06:27 pm (UTC) (link)
Add some water and reboil, that will do it, there is way too much fat in there. :)
watercamel From: watercamel Date: August 8th, 2008 07:00 pm (UTC) (link)
I heard that that's what happens if you made it correctly. Mine always do that anyway. Heat it and it will melt.
pubd2b From: pubd2b Date: August 9th, 2008 02:10 am (UTC) (link)
Heck i dont know... i always buy my stock from a can! not very original i know but, well, it is quick! Let us know how this jelly thing goes...
princessmargo From: princessmargo Date: August 10th, 2008 06:12 am (UTC) (link)
DO NOT THROW IT AWAY!!! Give it to me. :P Heat it, and it will melt. It's more like chicken "demi-glace" or something, it sounds like. VERY flavorful and delicious!!! :>
princessmargo From: princessmargo Date: August 10th, 2008 06:13 am (UTC) (link)
Also, how many times did you strain it? Most recipes I've seen say do it at least three times; one (Tony Bourdain) says "as many times as you can stand.
princessmargo From: princessmargo Date: August 10th, 2008 06:14 am (UTC) (link)
And it's probably not the fat content only; it sounds like a collagen thing--which tastes GOOD. I guess I could have edited that original comment... Sorry for the comment spam. :P
birdofparadox From: birdofparadox Date: August 10th, 2008 08:41 pm (UTC) (link)
Personally, I am disappointed if I DON'T have chicken jelly at the end of a long stockmaking. That's the difference between broth and stock... that jellyish stuff translates into lush mouth feel when you reheat it. Bones and legs are what makes excellent stock because of the connective tissue. Peel the fat off and then store in freezer friendly containers!

(chicken "butter" is excellent for frying potatoes, chicken, eggs, etc.)
jopasm From: jopasm Date: August 13th, 2008 08:31 pm (UTC) (link)

I don't check LJ that often anymore...

What you have there is lovely chicken stock! The long slow cooking cooks the gelatin out of the bone and connective tissue, which makes for a nice, rich, stock. Once you heat it up it'll turn back to liquid.

I guess, technically, you have chicken Jello. But it'll melt. ;)
whl From: whl Date: October 20th, 2008 10:33 pm (UTC) (link)
Does that make it consommé? (Darn accent marks...)
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