surfrkim
Assistant Cook
Yesterday I made chicken stock from 1.5kg of chicken wing tips (plus all the other veges etc). I have made stock a hundred times from raw chicken offcuts & it has always turned out brilliant. This was the first time that I used only raw wing tips (saved-& frozen-from multiple chicken wing dinners). Now, I know they are fatty so expected the stock, after spending the night in the fridge, to have a fairly decent layer of fat on it but THE WHOLE 5 LITRES WAS LIKE GELATINE - NO LIQUID AT ALL. It wasn't hard - when I went to scrape the fat from the surface the stock felt "thick". I placed the spoon deep into the pan to find the whole lot was like jelly. Has this happened to anyone else?? What did I do wrong?? I've searched far & wide for an answer but have come up empty handed. I would really appreciate any advice.
Thanks, SK
Thanks, SK