Chicken stock

[johnralosky]

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?

 

[bughut]

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

 

[ed buchanan]

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

 

[johnralosky]

Many thanks!

 

[cyberdoc]

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

 

[dc sunshine]

I made some on the weekend...loverly wobbly jelly. Don't add water

 

[dreed3]

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.

 

[ed buchanan]

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.

 

[chrislehrer]

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....)

 

[dc sunshine]

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

DC