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- Joined Nov 14, 2009
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?
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?