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Old 08-03-2005, 09:51 AM   #1
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Chicken stock question

Hi there,

I made a chicken stock last night from a very well known english chef who once played football. I used a 2/3 of the ingredients since my biggest pot wouldn't hold the full wack. I used 2KG of chicken wings (cheap in Ireland!!) and followed the recipe to a t (skimming etc). Once cooled the stock quite gelatinous and not at all fluid. Is this ok, I mean it tastes great and I made a fantastic (I know, modesty is a virtue) red wien sauce but I was just curious.

Chris

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Old 08-03-2005, 09:54 AM   #2
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Your stock should be like that when it cools, heating it back up will remedy that. Enjoy
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Old 08-03-2005, 09:54 AM   #3
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Hi Chris and welcome to the site. Not only is that OK, that is perfect. A good stock will be gelatinous like that. That is exactly what you want to see. When you heat it up it will become fluid again and you will notice that unctuous mouth feel that you get from a good stock. Way to go!
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Old 08-03-2005, 10:02 AM   #4
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The flavor lies in the gelatinous part! You did a great job!
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Old 08-03-2005, 10:04 AM   #5
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Mmm!! You've inspired me to try making my own stock. Usually I use the canned stuff and it has no flavor at all.

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Old 08-03-2005, 10:07 AM   #6
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wow! That was fast and very positive. Hey thanks! I can see this forum is going to be a veritable source of information.

Chris
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Old 08-03-2005, 10:12 AM   #7
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g4, you have no idea how much information you'll get here!

We all help each other, inspire each other, and learn from one another. It's a great place to be!

PS - welcome to the family!
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Old 08-03-2005, 10:13 AM   #8
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Quote:
Originally Posted by Raven
Mmm!! You've inspired me to try making my own stock. Usually I use the canned stuff and it has no flavor at all.

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Raven, I am not sure where you are located or if you have access to this, but Kitchen Basics stock is some of the best mass produced stock around. They actually make it with bones unlike a lot of the others. If you have a Trader Joes near you then check them out. They carry Kitchen Basics. It comes in a cardboard box which can be closed once it is opened so if you don't use all the stock right away then it can go back in the fridge. Of course it still does not even come close to homemade stock
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Old 08-03-2005, 10:34 AM   #9
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Using chicken wings will make it even more gelatinous than if you used other parts because of all the cartilage.
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Old 08-03-2005, 10:47 AM   #10
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Hi Jennyema

hmm, thought that be the case. What would you suggest as a bone source? I am guessing carcusses but there not as easily available.
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