Gelatin?

[ManyBeers]

...and the skin, basically everything but the meat ,and boiled it for about 2 hours to make stock for soup. After putting it in the fridge overnight to let the fats surface for easy removal i noticed the stock is real gelatinous (jellied) can i still use it for soup?

 

[KillerCharlie]

It's supposed to be like that...

 

[ManyBeers]

Originally posted by: KillerCharlie
It's supposed to be like that...

Is it, OK. But i did the same thing to a chicken about a month ago and it wasn't so thickly jellied, at least i don't think it was. So i thought maybe i cooked the stock too long. But i will go ahead and continue making my soup. Thanks Killer.

 

[xanis]

I did the same thing you did, but for the gravy. It came out all thick and gelatinous after being in the fridge. Just heat it up and you'll be fine.

 

[Howard]

You only need the bones, for future reference.

 

[gururu2]

gelatin is just collagen that is released from the bones/tendons when you boil. the longer you boil the more is released into the water. collagen is a long polymeric protein, so it becomes thick as it is cooled. It is easily melted upon heating. if you want it to resemble the consistency of your last batch, just mix in some more water.

 

[Howard]

Gelatin is actually hydrolyzed collagen, but eh.

 

[ManyBeers]

Originally posted by: gururu2
gelatin is just collagen that is released from the bones/tendons when you boil. the longer you boil the more is released into the water. collagen is a long polymeric protein, so it becomes thick as it is cooled. It is easily melted upon heating. if you want it to resemble the consistency of your last batch, just mix in some more water.

That is exactly what i did.

 

[her209]

Is this how they extract gelatin from horses to put into JELL-O?

 

[Perknose]

"I used the carcass of a roasted chicken..."

The comic possibilities inherent in your subtitle excite me in ways I could never share with my parish priest.

Father, forgive me.

 

[spidey07]

meh, I use the carass of roasted chickens all the time to make stock. You can get a cheap roasted chicky at the grocery store and when you're done eating it you freeze the carcass or make stock right then and there.

 

[0roo0roo]

making stock soup...more jellied the better. it means you boiled the goodness out of the bones.

 

[ManyBeers]

I just finished a bowl and it is delicious.
I took one onion, 1-1/2 celery stalks some garlic and sweated them in my soup pot 5 minutes later
i added the stock and after it liquified i added a 1-pound bag of frozen mixed veggies(carrots corn green beans) then 1 cup elbow macaroni, 4 bay leaves, app. 1 pound of chopped chickem meat
and finally a 1/4 head of leftover cabbage i had. It may not be a "classic" chicken soup recipe but it sure is good.

 

[xSauronx]

Originally posted by: spidey07
meh, I use the carass of roasted chickens all the time to make stock. You can get a cheap roasted chicky at the grocery store and when you're done eating it you freeze the carcass or make stock right then and there.

ive been saving up some bones from a few small meals and just made some friday afternoon.

i dont make a lot of soup with it because im not big on soup, but i use it all the time for pan sauces or when cooking veggies.

im done with thanksgiving leftovers now, so i look forward to using it

 

[MovingTarget]

Mmmmm..gravy... It should be fine. Just heat it.