2006-09-29 05:23:59 · 24 answers · asked by elma 1 in Food & Drink ➔ Cooking & Recipes
yes it's fine, just go ahead and use it for whatever you made it for, stock does that.
2006-09-29 05:25:38 · answer #1 · answered by Denise W 4 · 0⤊ 0⤋
Oh, yes indeed! The gelatin in it makes this especially good for use in sauces, as it will help thicken and enrich anything you cook with it. Or it'll just make an awesome soup.
Just heat it up, the gelatin will dissolve.
Now... for a good time, make stock the same way but with a mix of all kinds of bones -- beef, lamb, veal if you've got 'em, as well as chicken. You can either use leftover bones from steaks, ribs and chops, or you can get beef bones from your grocer. Roast the bones in the oven with carrots, onions, and a few stalks of celery; when they're nicely browned, cover them with water and simmer till the bones are white again. Strain and start reducing -- simmer till the water shrinks by half. You'll have a fabulous brown stock, but you're only partway there.
Keep reducing the brown stock till it's like this chicken stock and you have something called demi-glace -- "half ice." This is fantastic to add to sauces, stews and soups. But as the name suggests, it's only halfway there.
Keep reducing the brown stock till it's the color and texture of cold molasses. Remove from the heat and pour into a bowl, then let it cool. It will take on the consistency of a Kraft caramel or chewy toffee.
This is "glace de viande," which translates as "meat ice." It is INCREDIBLE to add to a sauce -- let's say you're making chicken marsala with mushrooms. After you've cooked your chicken breast scallops and added in your sliced porcini mushrooms and started deglazing the pan with marsala, you add in a cube of this about 1" (25mm) on a side and 1/2" (12mm) thick. Let it dissolve in the marsala; it will give an unbelievably velvety texture, but it will ALSO add all the flavor of your brown stock, concentrated ten times. It's incredible.
2006-09-29 14:36:53 · answer #2 · answered by Scott F 5 · 0⤊ 0⤋
It's still fine to use as long as you put the stock in the fridge overnight. When you apply heat to the jellified stock it will melt back down into a liquid.
2006-09-29 12:28:21 · answer #3 · answered by SmileyGirl 4 · 0⤊ 0⤋
It always jellifies, yes it is absolutely fine to use, I always add a tiny bit of water to it when I place it in the saucepan. I also freeze chicken stock, it keeps perfectly .
2006-09-30 02:17:13 · answer #4 · answered by Anonymous · 0⤊ 0⤋
Meat stocks , good ones, always jelly. Gelatin is rendered from the bones of animals. Its perfectly fine to use. Also it's easy to remove excess fat when it sets just pick any fat from off top.
2006-09-29 12:48:58 · answer #5 · answered by LAUGHING MAGPIE 6 · 0⤊ 0⤋
Yes of course. It has gelatinous in it from the chicken bones. As soon as you heat it, it will all melt.
2006-09-29 12:26:21 · answer #6 · answered by Lynn S 3 · 0⤊ 0⤋
As long as you kept it in the fridge overnight it will be fine. |as soon as you warm it through it will return to liquid form.
2006-10-02 16:25:12 · answer #7 · answered by sherrie b 2 · 0⤊ 0⤋
As long as it was refrigerated or frozen, then it's fine... stock always seems a little jelly-like.
2006-09-29 12:26:19 · answer #8 · answered by Lanani 6 · 0⤊ 0⤋
As long as it's been kept in the fridge, it's absolutely fine, and probably will taste better as a result.
Enjoy.
2006-09-29 12:26:19 · answer #9 · answered by Angel 2 · 0⤊ 0⤋
Absolutely, the bones have gelatin in them so that is natural and I think desireable.
2006-09-29 12:44:49 · answer #10 · answered by elgüero 5 · 0⤊ 0⤋