VeraBlue
Executive Chef
thecactuswill said:How do you take it from gelatin to stock?
Just drop it into the pot...it will revert back to liquid.
thecactuswill said:How do you take it from gelatin to stock?
thecactuswill said:But I carefully remove all skin and trim all fat from chicken pieces, and the gelatin still forms?
scott123 said:If you're making stock from the bones (highly highly recommended), make sure you save the skin for the stock as well. Skin has the highest concentration of collagen (gelatin) than any other part of the bird. Bones are good for stock, but skin is stockmaking gold.
thecactuswill said:Too much fat. Skin has to go.
I agree, whenever I roast a chicken or parts (on a rack), I pour the gelatin in a container and freeze it. I just keep adding to it whenever I do chicken (which is often). I use it in gravies, soups, sauces etc. adds excellant flavor !Andy M. said:The gelatin has nothing to do with fat!
It comes from the bones and connective tissue in the chicken.