Thread: newb question

On Wed 10 Sep 2008 06:32:35a, tvor told us...

> Hello, I am new here and have a question about chicken stock. I took
> the bones of one of those deli rotisserie chickens and boiled them with
> some carrots, celery, onion and fresh sage to make a stock. I strained
> it and it turned out fine but when I chilled it in the fridge it had a
> gelatinous texture (like a runny jell-o). It tastes fine, and it
> liquefied almost immediately in a warm pan but the initial texture put
> me off a bit.
>
> any comments would be appreciated.
>
> thanks
>
> Rich

The gelatinous texture is from the bones and is characteristic of a good
stock, as opposed to broth which does not have this characteristic.



--
Wayne Boatwright

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tvor wrote:

> Hello, I am new here and have a question about chicken stock. I took the
> bones of one of those deli rotisserie chickens and boiled them with some
> carrots, celery, onion and fresh sage to make a stock. I strained it and it
> turned out fine but when I chilled it in the fridge it had a gelatinous
> texture (like a runny jell-o). It tastes fine, and it liquefied almost
> immediately in a warm pan but the initial texture put me off a bit.
>
> any comments would be appreciated.

It's normal for stock made from chicken bones to gel when cooled. The
last time I made stock I used a whole stewing hen I'd gotten on sale.
Hacked it up, simmered it with some aromatics then strained it and put
it into the fridge to chill so I could lift off the congealed fat.

My kids found it and were grossing each other out, poking at the layer
of yellow fat and the gelled stock beneath it. They certainly wolfed
down the chicken noodle soup I made with it later in the day, though.

tvor wrote:
> Hello, I am new here and have a question about chicken stock. I took the
> bones of one of those deli rotisserie chickens and boiled them with some
> carrots, celery, onion and fresh sage to make a stock. I strained it and it
> turned out fine but when I chilled it in the fridge it had a gelatinous
> texture (like a runny jell-o). It tastes fine, and it liquefied almost
> immediately in a warm pan but the initial texture put me off a bit.
>
> any comments would be appreciated.
>
> thanks
>
> Rich
>
>
Thats exactly how real chicken stock is supposed to be.

"tvor" <[email protected]> wrote in message
news:48c7cb5e$0$89384$[email protected]..
> Hello, I am new here and have a question about chicken stock. I took the
> bones of one of those deli rotisserie chickens and boiled them with some
> carrots, celery, onion and fresh sage to make a stock. I strained it and
> it turned out fine but when I chilled it in the fridge it had a gelatinous
> texture (like a runny jell-o). It tastes fine, and it liquefied almost
> immediately in a warm pan but the initial texture put me off a bit.
>
> any comments would be appreciated.
>
> thanks
>
> Rich
>


Thank You all!!!

tvor wrote:
> Hello, I am new here and have a question about chicken stock. I took
> the bones of one of those deli rotisserie chickens and boiled them
> with some carrots, celery, onion and fresh sage to make a stock. I
> strained it and it turned out fine but when I chilled it in the
> fridge it had a gelatinous texture (like a runny jell-o). It tastes
> fine, and it liquefied almost immediately in a warm pan but the
> initial texture put me off a bit.
>
> any comments would be appreciated.
>
> thanks
>
> Rich


It means you made good stock

Jill

"tvor" <[email protected]> wrote in message
news:48c7cb5e$0$89384$[email protected]..
> Hello, I am new here and have a question about chicken stock. I took the
> bones of one of those deli rotisserie chickens and boiled them with some
> carrots, celery, onion and fresh sage to make a stock. I strained it and
> it turned out fine but when I chilled it in the fridge it had a gelatinous
> texture (like a runny jell-o). It tastes fine, and it liquefied almost
> immediately in a warm pan but the initial texture put me off a bit.
>
> any comments would be appreciated.
>
> thanks
>
> Rich
That's normal.


--
mompeagram
FERGUS/HARLINGEN

"tvor" <[email protected]> wrote in message
news:48c7cb5e$0$89384$[email protected]..
> Hello, I am new here and have a question about chicken stock. I took the
> bones of one of those deli rotisserie chickens and boiled them with some
> carrots, celery, onion and fresh sage to make a stock. I strained it and
> it turned out fine but when I chilled it in the fridge it had a gelatinous
> texture (like a runny jell-o). It tastes fine, and it liquefied almost
> immediately in a warm pan but the initial texture put me off a bit.
>
> any comments would be appreciated.
>
> thanks
>
> Rich


Good Stuff Maynard.

You done good.

(normal for good stock)


Dimitri

tvor wrote:

> Hello, I am new here and have a question about chicken stock

We all know what comes next, right?

Yes, it turns into Jell-O. It's the #`1 question about chicken
stock here over the years.

I guess this freaks out people who are used to using chicken stock
from a can.

-sw

"tvor" <[email protected]> news:48c7cb5e$0$89384$[email protected]: in
rec.food.cooking

> Hello, I am new here and have a question about chicken stock. I took
> the bones of one of those deli rotisserie chickens and boiled them
> with some carrots, celery, onion and fresh sage to make a stock. I
> strained it and it turned out fine but when I chilled it in the fridge
> it had a gelatinous texture (like a runny jell-o). It tastes fine,
> and it liquefied almost immediately in a warm pan but the initial
> texture put me off a bit.
>
> any comments would be appreciated.

That is normal... if you are making stock that is. If you were making
broth, that is another story. My first attempt at stock was successful
too but I didn't know it. I thought I'd made a savory kind of Jell-O or
worse. It was delicious in the recipes I used it in. It's easy to freeze
too. I put about 1/2 batch of stock in ice cube trays to use for small
portions and the quart containers for other uses. Good stuff. Congrats
on your first chicken stock experience. What herbs/spices did you put in
it... if any?

Michael


--
"Their [the waiters'] eyes sparkled and their pencils flew as she
proceeded to eviscerate my wallet - pate, Whitstable oysters, a sole,
filet mignon, and a favorite salad of the Nizam of Hyderabad made of
shredded five-pound notes."
~S. J. Perelman, The Rising Gorge (1961)

Find me at: - michael at lonergan dot us dot com

Sqwertz <[email protected]> news:ga8scs$p75$2
@registered.motzarella.org: in rec.food.cooking

> tvor wrote:
>
>> Hello, I am new here and have a question about chicken stock
>
> We all know what comes next, right?
>
> Yes, it turns into Jell-O. It's the #`1 question about chicken
> stock here over the years.
>
> I guess this freaks out people who are used to using chicken stock
> from a can.

I know it freaked me out. Gawd... that was 30 years ago. Back then I was
lucky to know what stock even was

Michael

--
"Their [the waiters'] eyes sparkled and their pencils flew as she proceeded
to eviscerate my wallet - pate, Whitstable oysters, a sole, filet mignon,
and a favorite salad of the Nizam of Hyderabad made of shredded five-pound
notes."
~S. J. Perelman, The Rising Gorge (1961)

Find me at: - michael at lonergan dot us dot com

"tvor" wrote

> Hello, I am new here and have a question about chicken stock. I took the
> bones of one of those deli rotisserie chickens and boiled them with some
> carrots, celery, onion and fresh sage to make a stock. I strained it and
> it turned out fine but when I chilled it in the fridge it had a gelatinous
> texture (like a runny jell-o). It tastes fine, and it liquefied almost
> immediately in a warm pan but the initial texture put me off a bit.

Perfect. Means you got all the good stuff from the bones and joints in
there. Calcium, natural chronditrin, etc. People with arthritis used to be
told to eat more chicken and other bone soups for this reason but the canned
stocks are missing this part.

"Michael "Dog3"" <[email protected]> wrote in message
news:[email protected] ..
> "tvor" <[email protected]> news:48c7cb5e$0$89384$[email protected]: in
> rec.food.cooking
>
>> Hello, I am new here and have a question about chicken stock. I took
>> the bones of one of those deli rotisserie chickens and boiled them
>> with some carrots, celery, onion and fresh sage to make a stock. I
>> strained it and it turned out fine but when I chilled it in the fridge
>> it had a gelatinous texture (like a runny jell-o). It tastes fine,
>> and it liquefied almost immediately in a warm pan but the initial
>> texture put me off a bit.
>>
>> any comments would be appreciated.
>
> That is normal... if you are making stock that is. If you were making
> broth, that is another story. My first attempt at stock was successful
> too but I didn't know it. I thought I'd made a savory kind of Jell-O or
> worse. It was delicious in the recipes I used it in. It's easy to freeze
> too. I put about 1/2 batch of stock in ice cube trays to use for small
> portions and the quart containers for other uses. Good stuff. Congrats
> on your first chicken stock experience. What herbs/spices did you put in
> it... if any?
>
> Michael
>
>

I added onion, celery (including the leafy ends), carrots, fresh sage,
cracked pepper and salt. I had the sage left over from my first home-made
pasta experiment: roasted butternut squash ravioli with sage butter sauce.
That turned out pretty good too.

That butter sage sauce really added a nice aroma to the whole house. My
kind of aroma therapy.

stupid question about the ice-cube trays, but, once you use them for
freezing stock, does this flavor "stain" the trays or can you still use them
to make ice cubes?

Rich


> --
> "Their [the waiters'] eyes sparkled and their pencils flew as she
> proceeded to eviscerate my wallet - pate, Whitstable oysters, a sole,
> filet mignon, and a favorite salad of the Nizam of Hyderabad made of
> shredded five-pound notes."
> ~S. J. Perelman, The Rising Gorge (1961)
>
> Find me at: - michael at lonergan dot us dot com

Sqwertz wrote:
> tvor wrote:
>
>> Hello, I am new here and have a question about chicken stock
>
> We all know what comes next, right?
>
> Yes, it turns into Jell-O. It's the #`1 question about chicken
> stock here over the years.
>
> I guess this freaks out people who are used to using chicken stock
> from a can.
>
> -sw

The canned stuff isn't "chicken stock". It's broth. My mother used to make
chicken broth from bone-in (not boneless) chicken breasts when she made
creamed chicken to serve over biscuits. Even with the bones it wasn't
cooked nearly long enough for it to turn into good stock. She'd simmer them
maybe an hour. She never claimed to be a good cook She told me just the
other day "I did what I had to" LOL

Jill

tvor wrote:


>
> stupid question about the ice-cube trays, but, once you use them for
> freezing stock, does this flavor "stain" the trays or can you still use them
> to make ice cubes?

In my experience, yeah, it does leave a chickeny taste in a plastic ice
cube tray, even after running it through the dishwasher. Either set
aside a special set of ice cube trays for freezing stock exclusively, or
measure your stock into ziplock freezer bags, seal them up and freeze
them. Seems like I never wind up using less than a cup of stock anyhow.

"Kathleen" <[email protected]> wrote in message
news:Q6Qxk.19$[email protected]..
> tvor wrote:
>
>> Hello, I am new here and have a question about chicken stock. I took the
>> bones of one of those deli rotisserie chickens and boiled them with some
>> carrots, celery, onion and fresh sage to make a stock. I strained it and
>> it turned out fine but when I chilled it in the fridge it had a
>> gelatinous texture (like a runny jell-o). It tastes fine, and it
>> liquefied almost immediately in a warm pan but the initial texture put me
>> off a bit.
>>
>> any comments would be appreciated.
>
> It's normal for stock made from chicken bones to gel when cooled. The
> last time I made stock I used a whole stewing hen I'd gotten on sale.
> Hacked it up, simmered it with some aromatics then strained it and put it
> into the fridge to chill so I could lift off the congealed fat.
>
> My kids found it and were grossing each other out, poking at the layer of
> yellow fat and the gelled stock beneath it. They certainly wolfed down
> the chicken noodle soup I made with it later in the day, though.
>

I have to hide it from my wife. She gets the heebie jeebies and will refuse
to eat some foods if she sees how it's prepared regardless of the taste.

Kathleen wrote:
> tvor wrote:
>
>
>>
>> stupid question about the ice-cube trays, but, once you use them for
>> freezing stock, does this flavor "stain" the trays or can you still
>> use them to make ice cubes?
>
> In my experience, yeah, it does leave a chickeny taste in a plastic
> ice cube tray, even after running it through the dishwasher. Either
> set aside a special set of ice cube trays for freezing stock
> exclusively, or measure your stock into ziplock freezer bags, seal
> them up and freeze them. Seems like I never wind up using less than
> a cup of stock anyhow.

Granted I've never done the ice cube tray thing for stock but I find freezer
containers (rather than bags) make more sense than trying to freeze liquid
in a bag. At the very least, they're stackable

Jill

In article <48c7cb5e$0$89384$[email protected]>,
"tvor" <[email protected]> wrote:

> Hello, I am new here and have a question about chicken stock. I took the
> bones of one of those deli rotisserie chickens and boiled them with some
> carrots, celery, onion and fresh sage to make a stock. I strained it and it
> turned out fine but when I chilled it in the fridge it had a gelatinous
> texture (like a runny jell-o). It tastes fine, and it liquefied almost
> immediately in a warm pan but the initial texture put me off a bit.
>
> any comments would be appreciated.
>
> thanks
>
> Rich

Normal. Edible if it tastes good (all that sage, y'know). Don't worry.
Enjoy.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>

In article <48c80fa7$0$89866$[email protected]>,
"tvor" <[email protected]> wrote:

> stupid question about the ice-cube trays, but, once you use them for
> freezing stock, does this flavor "stain" the trays or can you still use them
> to make ice cubes?
>
> Rich

Shoot, give it a try and decide. You've nothing to waste but a cup of
cold water.

"tvor" <[email protected]> wrote in message
news:48c7cb5e$0$89384$[email protected]..
> Hello, I am new here and have a question about chicken stock. I took the
> bones of one of those deli rotisserie chickens and boiled them with some
> carrots, celery, onion and fresh sage to make a stock. I strained it and
> it turned out fine but when I chilled it in the fridge it had a gelatinous
> texture (like a runny jell-o). It tastes fine, and it liquefied almost
> immediately in a warm pan but the initial texture put me off a bit.
>

Rich, this happens any time you use bones in stock. I actually prefer my
stock to be liquid when chilled, and so sometimes make it with just meat and
skin, no bones. It works well but is more expensive.

The stuff made with bones is more nutritious, and a good way to make use of
the bones. It tastes fine too. But sometimes, it grosses me out!