Chicken stock

Discussion in 'Food & Cooking' started by johnralosky, Nov 14, 2009.

  1. johnralosky

    johnralosky

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    I made chicken stock last week, used some for soup and froze the remainder. When preparing the soup, I noted that the stock was thick and gelatinous and diluted it with water.

    Today I am defrosting the stock for use in risotto. Should I dilute it? If so do you have any recommendation on how much water to use?
     
  2. bughut

    bughut

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    You've just made a beautiful chicken stock. Its supposed to be like that. Please dont dilute it. It'll go liquid again when you heat it for your rissotto
     
  3. ed buchanan

    ed buchanan

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    No do not dilute, you have made a good stock and it gels.when heated it will un jel.
     
  4. johnralosky

    johnralosky

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    Many thanks!
     
  5. cyberdoc

    cyberdoc

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    You just can't beat a good homemade chicken stock.
     
  6. dc sunshine

    dc sunshine

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    I made some on the weekend...loverly wobbly jelly. Don't add water :)
     
  7. dreed3

    dreed3

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    yes, you did it right! haha as the rest of the people said.

    going off on a little bit of a tangent,

    In class today, we were talking about consommes and one of the chefs said that it has been known to be served cold and jelly-like!

    really? cold beefy jelly? hmmm, i dunno about that one.
     
  8. ed buchanan

    ed buchanan

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    Years ago it was served in upscale places and it is called Consomme Madralene. It can also be used as a base for Aspic which is used in Chaudfroid Sauce and in cold food :roll:decoration.
     
  9. chrislehrer

    chrislehrer

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    Thomas Keller serves cold lobster jelly. It's not dead -- just sleeping.

    (And there are those who would compare cold lobster jelly to great Cthulhu....)
     
  10. dc sunshine

    dc sunshine

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    Chris - this is totally OT - do you miss Kyoto....?

    DC