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Home made chicken stock


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Old 13-03-2010, 15:19
Andy Birkenhead
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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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Old 13-03-2010, 15:23
Quickblood
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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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Old 13-03-2010, 15:25
indianwells
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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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Old 13-03-2010, 18:54
peach45
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shove it in the fridge, it will be tomorrow.
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Old 15-03-2010, 00:45
not_orange
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Stinks the house out though doesn't it
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Old 15-03-2010, 12:23
Teddybleads
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What a coincidence, so did I ( mine set though). soz
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