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
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