Gelatinous chicken feet stock
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@irmoboy18 Ditch the whole chicken and just use bones (either raw or previously cooked bones are fine). Backs and necks are great for stock. Use just enough water to cover the bones and simmer very, very slowly. It's perfectly ok to add more water as it cooks. Also use a pound of chicken feet per quart of water and/or unflavored gelatin. Simmer 24 hours for the best flavor.
After straining, put the stock in the fridge. If it doesn't set up, you just need to simmer it down a bit more.
RBNightlinger 4 months ago
Hey.. I make a pretty mean chicken stock.. I make it the old way using whole chicken, chicken necks, and about 2 pounds of chicken feet.. No matter what I try, I cant get mine to gel like this.. Please Please Please let me know what I am doing wrong.. One person said it is that I am adding water throughout the 24 hour cooking period.. I always add water back as it cooks itself down..ls this the problem?? Thanks you so much.. -Jason-
irmoboy18 1 year ago