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
>
>

my stock usually doesnt jell- but When I make soup, it is usually
chicken soup with matzah balls, in which case I cook chicken in the
stock. that stuff jells like nobody's business . I like to use the
schmaltz in rice pilaf or kasha


--

saerah

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aware of the manifold possibilities of the future

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