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Chicken stock question
norbitonite
Posts: 8,678
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Please bear with me on this!
Over Christmas I got a Mason & Cash terracotta roaster and I used it for the first time last night to roast a chicken. Lots of fat and juices had collected in the dish.
This morning when I went to empty the now-cooled dish, there was a deep layer of clear jelly on top, with juices underneath.
My question is, is this jelly just the solidified fat, in which case I will throw it away? I ask only because the jelly is lovely and clear, not opaque like I would expect fat to be. It looks just like good stock and if it is full of the flavour and 'goodness' from the meat, not just fat and 'badness' I will hang onto it and use it in the soup I'm making tonight.
Over Christmas I got a Mason & Cash terracotta roaster and I used it for the first time last night to roast a chicken. Lots of fat and juices had collected in the dish.
This morning when I went to empty the now-cooled dish, there was a deep layer of clear jelly on top, with juices underneath.
My question is, is this jelly just the solidified fat, in which case I will throw it away? I ask only because the jelly is lovely and clear, not opaque like I would expect fat to be. It looks just like good stock and if it is full of the flavour and 'goodness' from the meat, not just fat and 'badness' I will hang onto it and use it in the soup I'm making tonight.
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whats left should be jelly and that's what you use for your stock - it turns to liquid when you heat it
You may as well boil the carcass (skin, bones and all) with a few herbs, onion etc to get more stock. Just let the liquid cool, then put in the fridge and scrape of the fat when it has cooled. Perfect base for soups.