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Old 08-26-2006, 06:02 PM   #1
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What does the gelatin stuff consist of?

You know, when you make chicken then put the leftovers in the fridge. Then you take it out and theres a layer of gelatin in the bottom. What is it? Fat?

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Old 08-26-2006, 06:34 PM   #2
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Yes, it's fat from the skin of the chicken. You can just toss it away, or some use it to make chicken stock.
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Old 08-26-2006, 06:35 PM   #3
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It is also the gelatinized stock off the bird. It is basically an aspic.
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Old 08-26-2006, 08:55 PM   #4
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The gelatin is the colagen from the bones and connective tissue. There's also some fat but that looks different from gelatin. If you can collect it and add it to stock, sauce or gravy, it will add an extra dimension.
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Old 08-26-2006, 09:04 PM   #5
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I like my stocks 4-D
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Old 08-26-2006, 09:36 PM   #6
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Quote:
Originally Posted by amber
Yes, it's fat from the skin of the chicken. You can just toss it away, or some use it to make chicken stock.
But I carefully remove all skin and trim all fat from chicken pieces, and the gelatin still forms?
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Old 08-26-2006, 09:42 PM   #7
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The gelatin has nothing to do with fat!

It comes from the bones and connective tissue in the chicken.
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Old 08-26-2006, 09:45 PM   #8
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Ahh ok. So should I save it to make soup? I've been needing something to add to lentils.
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Old 08-26-2006, 09:50 PM   #9
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Actually, I'd save it with the bones to make a stock!

If you make a proper stock with chicken bones, skin and meat, then chill it, you will end up with all the fat hardened on the top. If you skim that off, you will find chicken jell-o. The entire pot of stock will have a jello-like texture from the collagen.

If your stock isn't like this, you did something wrong.
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Old 08-26-2006, 10:05 PM   #10
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Sweet, thanks.
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