Chicken stock?!
i roasted a chicken yesterday, and put all the juices from the roasting dish into a saucepan to make the gravy today!.
now i have liqud on the top and jelly stuff on the bottom!. which bit do i use to make the gravy!?
the jelly or the liquid!?
thanks!. xWww@FoodAQ@Com
now i have liqud on the top and jelly stuff on the bottom!. which bit do i use to make the gravy!?
the jelly or the liquid!?
thanks!. xWww@FoodAQ@Com
Answers:
Well MF, it depends on whether you take any notice of the Grease Police or not! LOL!
Do not forget fat always rises to the top as it cools, so no matter what it looks like (liquid or solidified), that is what the top layer will be!. As long as there is not too much, I mix this with a spoon of flour and gradually bring to the boil, adding the "jelly" or juices at the bottom when I know there will not be any lumps!.!.!. Add boiling water or vegetable cooking fluid to taste and season well!.
Or (when there is too much fat) I skim it off with a spoon and keep for use elsewhere!. Some people will not keep chicken fat, but it is a staple in the kosher kitchen!. Do not keep too long or it will go rancid quickly!. Unlike pork or beef, chicken will not keep at all if it is not kept in a cold place/refrigerated!.
BTW I recommend separate containers in the fridge for chicken, beef dripping and pork fat so they can be used to fry, bake, roast or whatever without adding any processed fats!.Www@FoodAQ@Com
Do not forget fat always rises to the top as it cools, so no matter what it looks like (liquid or solidified), that is what the top layer will be!. As long as there is not too much, I mix this with a spoon of flour and gradually bring to the boil, adding the "jelly" or juices at the bottom when I know there will not be any lumps!.!.!. Add boiling water or vegetable cooking fluid to taste and season well!.
Or (when there is too much fat) I skim it off with a spoon and keep for use elsewhere!. Some people will not keep chicken fat, but it is a staple in the kosher kitchen!. Do not keep too long or it will go rancid quickly!. Unlike pork or beef, chicken will not keep at all if it is not kept in a cold place/refrigerated!.
BTW I recommend separate containers in the fridge for chicken, beef dripping and pork fat so they can be used to fry, bake, roast or whatever without adding any processed fats!.Www@FoodAQ@Com
Use it all! It will all add great flavor!. Try and scrape out as much of the solidified fat as possible!. Add the fat to a small sauce pan and heat until it's liquid!. Whisk in your flour until you form a paste!. If you dont have enough chicken fat add a little butter!. If you don't have enough stock buy Swansons, it's awesome!. Finish your gravy with a little milk and season with plenty of salt and black pepper!.
Don't ever buy those bullion cubes or any variety of them!. They are the worst thing to ever happen to the culinary industry and any good chef would kick you out of his kitchen for using them! FYI ;)Www@FoodAQ@Com
Don't ever buy those bullion cubes or any variety of them!. They are the worst thing to ever happen to the culinary industry and any good chef would kick you out of his kitchen for using them! FYI ;)Www@FoodAQ@Com
The jelly is the part you use!. Put it in a saucepan with some water, put it on the stove and let it melt!. leave it to cool slightly and add some cornflour!. Stir in the cornflour until all the lumps have gone and reheat until thickened!. Check the taste and add seasoning if required!. Leave it to simmer so that the cornflour cooks in!. Sorry I can't give you quantities, don't know how much jelly you have!. I hope you kept it in the fridge overnight!. If not, don't use it!. Use a stock cube instead!.Www@FoodAQ@Com
If you'd put that lot into the fridge, the top part would solidify - it being FAT - the part you need is the jelly underneath!Www@FoodAQ@Com
All of it!. Once you heat it up, the "jelly" (which is essentially fat from the chicken) will become liquid!. Bon apetit!Www@FoodAQ@Com
All of it!. The jelly is good tasting protein!.Www@FoodAQ@Com