question re homemade chicken stock

MoveitlikeManda

So on Saturday I roasted a whole chicken for dinner.

I then sweated off some onion, carrot, celery and parsnip in a stock pan, then put the whole of the left over chicken (still on the bone) in the pan, covered in water and simmered for 3 hours.

Then I drained it off, split the stock in to 3 containers, 2 of which I put in the freezer once cool and the other in the fridge.

I got the one out the fridge to use today and it had turned to a jelly.

so my questions....

1, did I make it right?
2, is it meant to turn to jelly like that?

elizabethmcopeland

sounds like you made it right!

the jelly is just that -- collagen and all the goodness in the bones made it set when it got cold.

http://www.thekitchn.com/help-why-did-my-chicken-soup-t-135814

throw it back in the pot, it'll melt right back to broth.

HeidiCooksSupper

If you got the jelly, not only did you make it right, you made it THE BEST. I don't always get gelatinous stock because I sometimes use too much water or don't cook it long enough. Getting it to gel like that is complete success!!

MoveitlikeManda

YAY ME! lol

I opened it and was like "oh bloody heck what did I do wrong" lol

MoveitlikeManda

oh also, do I need to defrost the ones in the freezer before I use it? or can I wack it in a pan from frozen?

lorrpb

no need to defrost first

MoveitlikeManda

lorrpb wrote: »

no need to defrost first

thank you

jayemes

You made perfect stock.
FYI - I remember reading about a diet once where people were eating "bone broth" and it sounded HORRIBLE. They were all talking about how they sucked down spoonfuls of this awful jelly like substance. I finally came to realize that these dopes were eating chicken stock COLD. *smacking my head* warm it up and it's one of the most delicious things out there!!

HeidiCooksSupper

Yes, it can go directly from freezer to microwave or pot. You'll find having stock on hand very handy.

Alatariel75

Jellied stock means you did it right!


you need to have jellied stock before you can make those delicious little pockets of goodness, xiao long bao!

ccruz985

Absolutely!

Heather4448

My only addition to this thread is this: Freeze your stock in ice cube trays and store the cubes in a freezer bag. Very handy trick, indeed.

lichn

I take all the good meat off the bones first and set it aside for the soup I'll be making, but otherwise this sounds about right!

MoveitlikeManda

lichn wrote: »

I take all the good meat off the bones first and set it aside for the soup I'll be making, but otherwise this sounds about right!

after feeding 5 of us there was not much meat left on it lol if there was plenty of meat left I would have got it off first

sgt1372

My last batch (4 quarts worth) came out very jelly-like.

Saved up a bunch of bones from rotisserie chicken and chicken I roasted/pan fried at home and thru them all in the pot. Normally don't get that texture in my chicken broth but it came out great!

lynn_glenmont

Heather4448 wrote: »

My only addition to this thread is this: Freeze your stock in ice cube trays and store the cubes in a freezer bag. Very handy trick, indeed.

I see this recommendation all the time, and it always makes me wonder what people are cooking that they only need 1/8 cup (= 1 fl oz = 2 Tbsp = 30 ml) of stock at a time (that being the amount of liquid that fits into most of the ice cube tray divisions I've seen). I don't think I've ever come across a recipe that called for less than a half a cup, and most generally want anywhere from 2 cups to a couple of quarts (a couple of liters) or more. I freeze stock in containers that hold anywhere from a pint to a quart. If I happen not to need all of it, it will keep in the refrigerator for a few days until I use the rest.

MoveitlikeManda

lynn_glenmont wrote: »

Heather4448 wrote: »

My only addition to this thread is this: Freeze your stock in ice cube trays and store the cubes in a freezer bag. Very handy trick, indeed.

I see this recommendation all the time, and it always makes me wonder what people are cooking that they only need 1/8 cup (= 1 fl oz = 2 Tbsp = 30 ml) of stock at a time (that being the amount of liquid that fits into most of the ice cube tray divisions I've seen). I don't think I've ever come across a recipe that called for less than a half a cup, and most generally want anywhere from 2 cups to a couple of quarts (a couple of liters) or more. I freeze stock in containers that hold anywhere from a pint to a quart. If I happen not to need all of it, it will keep in the refrigerator for a few days until I use the rest.

would be no good for me any, Im cooking for 2 adults and 5 kids so Id have to use 2+ trays of it if I froze it in ice cube trays lol

amusedmonkey

I think the ice tray recommendation is for those who want to "fry" things in stock to calories on oil. It kinda sorta works, but if it doesn't have that that nice flavor and hearty feel oil does so I would rather go with oil, especially for onions.

rheddmobile

lynn_glenmont wrote: »

Heather4448 wrote: »

My only addition to this thread is this: Freeze your stock in ice cube trays and store the cubes in a freezer bag. Very handy trick, indeed.

I see this recommendation all the time, and it always makes me wonder what people are cooking that they only need 1/8 cup (= 1 fl oz = 2 Tbsp = 30 ml) of stock at a time (that being the amount of liquid that fits into most of the ice cube tray divisions I've seen). I don't think I've ever come across a recipe that called for less than a half a cup, and most generally want anywhere from 2 cups to a couple of quarts (a couple of liters) or more. I freeze stock in containers that hold anywhere from a pint to a quart. If I happen not to need all of it, it will keep in the refrigerator for a few days until I use the rest.

When I use a small amount of stock it's usually for longer cooking vegetables. Start with a little oil and stir fry, then add a splash of stock, lower heat, and cook several minutes. I also use small amounts of stock to make quick sauces sometimes.

Aerona85

I'm cooking only for me so I use smaller amounts of stock all the time...single serving of mashed potatoes, etc. I also use Better than Boullion if I don't have any homemade prepared or for large amounts if I am making a soup or something.

ryenday

Aerona85 wrote: »

I'm cooking only for me so I use smaller amounts of stock all the time...single serving of mashed potatoes, etc. I also use Better than Boullion if I don't have any homemade prepared or for large amounts if I am making a soup or something.

Love Better than Boullion except too much sodium. When we make pasta ( not often) if we don’t have chicken stock handy we use BtB in the pasta water.

I don’t often make stock, but the freezer cubes are fantastic for so many things! But, I’m cooking for one usually. Still, I have the space in the freezer, and frozen homemade stock is always better than store bought so my freezer gets the lot of them.

DX2JX2

lynn_glenmont wrote: »

Heather4448 wrote: »

My only addition to this thread is this: Freeze your stock in ice cube trays and store the cubes in a freezer bag. Very handy trick, indeed.

I see this recommendation all the time, and it always makes me wonder what people are cooking that they only need 1/8 cup (= 1 fl oz = 2 Tbsp = 30 ml) of stock at a time (that being the amount of liquid that fits into most of the ice cube tray divisions I've seen). I don't think I've ever come across a recipe that called for less than a half a cup, and most generally want anywhere from 2 cups to a couple of quarts (a couple of liters) or more. I freeze stock in containers that hold anywhere from a pint to a quart. If I happen not to need all of it, it will keep in the refrigerator for a few days until I use the rest.

It's also a storage thing. I don't do it myself but it's much easier to find freezer space for a bag full of small ice cubes that can be squeezed or portioned into small places than it is to find space for a quart-sized brick.