Just made a vat of chicken stock
There was a great recipe for chicken stock a couple months ago (R1,link below). I have chilled it and removed the fat and have a big pot of chicken jello. I understand this is good but am not sure how to proceed. Should I save some of this jello and what is it good for? Should I keep the fat and what should I use it for? I would like to reduce most of it and keep it in my tiny freezer for soup and stew making.
Thanks for any advice.
|by Anonymous||reply 31||02/24/2013|
Dear god, OP, when you said that, you reminded me of Ina. Our contessa is NEVER without her chicken stock. She uses it for everything. How did you think she got that great complexion? Chicken stock.
OP, freeze it in smaller containers. It can be used in a variety of dishes with good result. Everything from risotto to... whatever.
Google Ina Garten & chicken stock. It will shock you how versatile it is. Seriously. When you're cooking, when a dish calls for water, or some other liquid, just ask yourself "What would Ina do?" No, I kid, but when a recipe calls for water, you can usually use chicken stock for a better result.
|by Anonymous||reply 1||02/21/2013|
[quote]when a recipe calls for water, you can usually use chicken stock for a better result.
Maybe not strawberry jello...
|by Anonymous||reply 2||02/21/2013|
Wow, an atypical R1--funny and helpful. Thanks.
|by Anonymous||reply 3||02/21/2013|
Unless you're really partially to fried potatoes, I'd throw out the fat.
The stock, however, is a gold mine.
Reduce it drastically -- to about one-fifth of the original volume. Freeze the stock in ice cube trays. When frozen, pop them out and put into zip-lock freezer bags.
Use it to make rice, soup, sauces...lots of stuff.
|by Anonymous||reply 4||02/21/2013|
Never throw out the fat.
Use it to fry potatoes, or on bread with fried onions and salt. Chicken fat is good food.
|by Anonymous||reply 5||02/21/2013|
Chicken fat may taste good but it KILLS!
|by Anonymous||reply 6||02/21/2013|
Pour it down the commode and go out to eat!
|by Anonymous||reply 7||02/21/2013|
Chicken fat is better for you than vegetable oil or Canola oil.
|by Anonymous||reply 8||02/21/2013|
I run schmaltz all over my body to keep it youthful and to attract my elderly husband.
|by Anonymous||reply 9||02/21/2013|
(you have to be over 50 to get this one - anyone else remember?)
|by Anonymous||reply 11||02/21/2013|
If a recipe calls for water, use some chicken stock mixed with water.
|by Anonymous||reply 12||02/21/2013|
Make some minestrone before you freeze it. Look up Marcella Hazan or maybe Ina Garten.
|by Anonymous||reply 13||02/21/2013|
So you made chicken stock (which is easy as pie- slow boil/simmer a chicken carcass/bones, with celery carrots, onions perhaps a bit of fresh garlic for at least 4 or 5 hours/ then strain, or don't if you are going to take out the boned and add more stuff for chicken soup) and you do not know what to do with it?
|by Anonymous||reply 14||02/21/2013|
... salt and pepper to taste...
|by Anonymous||reply 15||02/21/2013|
Can you imagine what today's Republicans would make of R11's song? "Communist indoctrination of our children!" "America's version of Hitler Youth!"
|by Anonymous||reply 16||02/21/2013|
It's great for risotto. We didn't feel like going to the store last night so I rummaged around the pantry and refrigerator for dinner last night. I made porcini mushroom risotto with caramelized onions and fresh sage.
Used frozen stock from the freezer that was left from poaching chicken for chicken salad, fresh sage from my patio garden and freshly grated imported Parmesan.
Delicious, if I do say so myself.
|by Anonymous||reply 17||02/21/2013|
Thank you for all these replies. R14, you're a dense git. I am asking for alternate uses for what I have (fat and gelatinous stock) before reducing and freezing it as usual.
|by Anonymous||reply 18||02/21/2013|
I'm R1 from the stock thread. I'm so glad you made it!
Chicken fat can be used for frying meat and vegetables, greasing roasting pans, and adding a little chicken flavor to dishes. Use small bits of it (like butter) to flavor an otherwise vegetarian dish -- rice, steamed vegetables, or noodles with squash. It can be even be in egg salad and chicken salad the way mayonnaise is used. Also use it in place of butter when you're making a roux.
The chicken "jello" can be reduced down very far, then frozen in ice cube trays, which you can later transfer to baggies. That way you can just take out one or two cubes to build a sauce with, or a few more for a soup.
The great thing about the gelatinous stuff is that it adds marvelous mouth-feel to gravies and sauces without adding any extra fat.
|by Anonymous||reply 19||02/21/2013|
Why don't you just inject it right into your ass? Cuz that's where it's going.
|by Anonymous||reply 20||02/21/2013|
R19, I was hoping you'd show up! I'm reducing as I write and have kept a couple quarts to make your healing soup as everyone around me is sick. I'm leaving out the cabbage as it doesn't agree with me.
This by far is the best stock I've ever made, totally worth the effort. I never imagined the combination of roasted and raw would produce such a great result. Thank you.
Thanks also to everyone who had ideas about schmaltz. I'm health conscious but hate to waste.
|by Anonymous||reply 21||02/21/2013|
With "jello" and "vat," I just hope the meth lab in the adjacent room ignites the whole mess and takes this creepy OP with it.
|by Anonymous||reply 22||02/21/2013|
[quote]Why don't you just inject it right into your ass?
I'd never thought of using it as a lube. Is it safe to use with condoms?
|by Anonymous||reply 23||02/21/2013|
r19...if you are making a vegetarian dish DON'T put chicken stock in it.
|by Anonymous||reply 24||02/21/2013|
You're left with a lot of overcooked chicken when you're done.
|by Anonymous||reply 25||02/21/2013|
My cats eat up every morsel.
|by Anonymous||reply 26||02/21/2013|
Chicken soup typically has overcooked chicken in it. Still so much better than any canned variety.
Old-school cooks use the chicken fat to pan fry chicken, or hash browns, or even veggies. Add garlic and onions as well.
|by Anonymous||reply 27||02/21/2013|
Sure, you can use some of the breast meat for soup, but two whole chickens is a lot for stock. It had better be good.
|by Anonymous||reply 28||02/21/2013|
OP, thank you for your kind words. You have no idea how happy you've made me.
|by Anonymous||reply 29||02/24/2013|
I buy chicken breasts on the bone and bone them myself if I need boneless. I throw the bones in a bag in the freezer and, when I have enough, I use them for stock. I also throw in the wings, if they come attached to the breast. That way, if I'm making chicken soup, I just poach chicken in the already prepared stock and it doesn't get overcooked.
|by Anonymous||reply 30||02/24/2013|
I also do what r30 does. Works great.
|by Anonymous||reply 31||02/24/2013|