Comments on: Fresh Chicken Broth: Achieving a Solid Gel

By: Cyn

Cyn — Fri, 27 Jan 2012 02:20:49 +0000

If you add more chicken feet, and maybe even the heads and beaks (the feet are the best gelatin source!) you will definitely have a super thick gel. The farmer at my farmer’s market gives bags to those of us who ask full of the heads and feet. I had nine sets of chicken feet in my last stock and it was so thick I couldnt really use it for soup. But it’s lovely to add a tablespoon or two to your other dishes because it adds the amazing nutrients (especially for a growing child!!) to all the food. )

By: cooking with animals | elise a. miller

cooking with animals | elise a. miller — Fri, 21 Oct 2011 19:07:05 +0000

[...] next time I make stock I will be tweaking it to maximize my gel content. This batch did not gel and from what I’ve learned, it’s most likely because I A) added too much water, B) cooked it too long and/or C) cooked [...]

By: Carrie

Carrie — Sun, 09 Oct 2011 18:16:53 +0000

What is the purpose of the bread crumbs? I can see if you are serving the meat at a meal, but if its just going in stock I really don’t understand the point. Can you explain?

By: Jill C

Jill C — Sun, 28 Aug 2011 23:04:50 +0000

It is because when you purchase a hand-raised chicken, someone takes the time to reach down between the bones of the back, when the chicken is still whole, to dig out the nasty brown splooge (I have no idea what it’s really called, but when you do this, you’ll see why I call it that) from between the back/rib bones that lie near the cavity opening. If you slip your fingers between these bones, working your way from the side of the chicken towards the spine, icky brown stuff will come out. If you do this before you cook the chicken, your chicken will taste better, and your broth will be less scummy, regardless of it’s origin. The person who taught me to do this told me that this is where chickens store impurities – I have no idea if that is true or not.

By: Jill C

Jill C — Sun, 28 Aug 2011 22:57:05 +0000

This is interesting to me, because I have never had a stock fail to gel. But I don’t use a whole, raw chicken. Usually I roast a chicken for dinner, serve it, pick it, and THEN turn it into stock. I like to use white wine, but I don’t always have that on hand, so then I use cider vinegar, or sometimes old kombucha, which is pretty vinegary. But my favorite trick is to add a tsp. or so of curry powder to the broth while simmering. It does not wind up tasting like curry, but lends a beautiful golden color to the broth.

By: Braised Whole Baby Beets | Nourished Kitchen

Braised Whole Baby Beets | Nourished Kitchen — Tue, 26 Jul 2011 22:52:24 +0000

[...] lbs beet thinnings or whole baby beets with their greens, washed well and patted dry2 cups fresh chicken broth or roasted chicken stock2 tablespoons chopped fresh mint2 tablespoons cider vinegar, preferably raw [...]

By: Scott

Scott — Sun, 24 Jul 2011 05:36:14 +0000

Great thread. My stock always gels and I always cook my chicken first – usually browning 4-5 chicken legs and 4-5 backs before placing them in cold water.

This recipe is for a soup but have chilled it and used the gel in other recipes.

http://www.sweetwaterspice.com/recipes/southwestern-chicken-soup

By: Patty

Patty — Sun, 12 Jun 2011 03:07:50 +0000

I have to say that I never use a whole chicken. See my favoriute way to make a whole chicken is cut out the spine and roast it that way wither on the grill or in the oven. That way all the skin gets nice and brown. Normally takes about an hour. Anyways, after I cut out the spine I throw it in the freezer in a zip lock bag. Once I have a few of these bags in the freezer filled with spines or even breast bones where I just cut off the meat previously I use them for stock.

By: Jenny

Jenny — Sat, 11 Jun 2011 18:07:28 +0000

Apple cider vinegar helps to leach minerals from the bones resulting in a more nutrient-dense broth that is more apt to also gel.

By: Sarah

Sarah — Sat, 11 Jun 2011 17:51:21 +0000

Why the apple cider vinegar, Jenny?

By: Cyn W.

Cyn W. — Fri, 10 Jun 2011 19:33:33 +0000

I didn’t see this in any of the comments so I hope I’m not being redundant. There is a difference between STOCK and BROTH. For stock, the bones of the protein source are roasted before boiling/simmering. For broth, the protein is used as is, like it is in this wonderful chicken BROTH recipe. Stock, because of the roasting, is darker and more flavorful, but broth has its place in cooking, as well.

By: Susan

Susan — Fri, 10 Jun 2011 17:10:52 +0000

I also use the crock pot, and always get a gel. However, I just slow cook the chicken 1st with some veges – no water. Once it’s done, I debone it, putting the bones and skin drippings all back into the same crockpot. I add more veges and the ACV and enough water to cover, then let it all simmer for 24 hours. Strain, cool, refridgerate – perfect everytime. I give the soft bone/vege mash to my dogs.