Chicken stock

3
10
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?
 
1,730
28
Joined Aug 18, 2007
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
 
107
10
Joined Nov 24, 2008
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.
 
3,355
44
Joined May 29, 2006
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.
 
2,232
304
Joined Oct 9, 2008
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....)
 

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