kilikini wrote:
> "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

Or just not cooking it down slowly and long enough. Good stock takes time.

Jill