Guest guest Posted May 17, 2004 Report Share Posted May 17, 2004 A few days before I heard about all this I made a roast chicken. Wanting to get another meal out of it I put the carcass back in the roaster with some water and back in the oven for a few hours. the resulting broth was the most flavorful I'd ever made (i used to just slowly boil the meat) I put it in the fridge to make soup with the next day (after removing fat for making buns, buns made with chicken grease are the BEST tasting imo) the next day it was THICK and quivery, I thought i did something wrong but it turned back to liquid as I heated it. Was this gelatin? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2004 Report Share Posted May 19, 2004 Yes it was and it was just normal to act this way. I put it in the fridge to make soup with the > next day (after removing fat for making buns, buns made with chicken > grease are the BEST tasting imo) the next day it was THICK and > quivery, I thought i did something wrong but it turned back to > liquid as I heated it. Was this gelatin? > Quote Link to comment Share on other sites More sharing options...
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