"Brick" > wrote in message
...
>
> On 17-Oct-2005, "jmcquown" > wrote:
>
> > biig wrote:
> > > What is everyone's no fail recipe for a good chicken stock? I have
> > > two leg quarters simmering with onion, carrot, celery and a "bit" of
> > > salt. What else would you all put in. This will be used for a
> > > chicken and wild rice soup found on CD Kitchen website. This will be
> > > my first attempt at making stock from scratch. Thanks....Sharon
> >
> > Garlic! A couple of bay leaves. Peppercorns or ground black pepper.
Dried
> > thyme, sage, maybe some marjoram.
> >
> > Don't be afraid to cook it way down, add water as needed. Then chill it
and
> > scoop off the fat that settles on the top of the pot. If the chilled
stock
> > sets like jelly, you did well It will liquify upon reheating.
> >
> > Jill
>
> Thanks for that comment about setting like jelly Jill. I only recently
observed
> a quart of pork stock doing that. I've made countless quarts of chicken
stock
> in the last few years, but never saw that happen before or even read a
comment
> on it. Fortunately, I did not throw the pork stock out as it did not
discolor or
> take on any strange odor. I'm guessing from your comments that I simply
> have not been reducing my chicken stock enough.
>

Brick, that's correct. It's *supposed* to gel. If not, you're using too
much water.

kili