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Home made chicken stock |
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#1 |
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Forum Member
Join Date: Jun 2009
Location: Birkenhead, Merseyside.
Posts: 9,712
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Home made chicken stock
Today I made chicken stock using bones and a couple of chicken legs, along with onion, leek, carrots and celery.
Why hasn't it become "jellified" like that Marco Pierre White tells us it should be ? |
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#2 |
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Forum Member
Join Date: Mar 2006
Location: South East London
Posts: 1,050
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It does if it gets really cold and if you get the concentration right, I always reduce mine down a fair bit then put it in the fridge Too much water and it won't set but if taste right that's all that really matters.
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#3 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Chicken stock needs a few hours to reduce. A key part of whether stock sets is the plastic like connective cartilage that runs along the breastbone and in the joints.
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#4 |
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Forum Member
Join Date: Jan 2007
Location: No idea.
Posts: 9,353
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shove it in the fridge, it will be tomorrow.
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#5 |
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Forum Member
Join Date: Oct 2008
Location: By the tangerine sea
Posts: 1,182
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Stinks the house out though doesn't it
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#6 |
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Forum Member
Join Date: Jan 2010
Posts: 6,118
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What a coincidence, so did I ( mine set though). soz
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