Becky1979 Posted December 10, 2015 Share Posted December 10, 2015 I made chicken broth for the first time yesterday and I was SO excited to see how it turned out. Sadly after a night in the fridge, it's still fully liquid and not jiggly I think it's because I didn't use a free range chicken so I will definitely rectify that next time around. Anyway, my question is, if the broth is not jiggly, and therefore doesn't contain much gelatin, is is still worth drinking? Will I still be getting any health benefits from it? Link to comment Share on other sites More sharing options...
loobylifts Posted December 10, 2015 Share Posted December 10, 2015 Chicken broth is generally less gelatinous because of the difference in the bones compared to say, beef, who have a lot more marrow and gelatine available which is what makes the jiggle! To get chicken broth to gel requires a LOT of bones - at least 2 carcasses but more if available. Your broth will still be worth drinking, there will be lots of nutrients still available. It will be good for bases for other dishes too it could even just be that you used a bit too much water. Play around with the ratios next time and maybe you'll have better luck! Link to comment Share on other sites More sharing options...
Becky1979 Posted December 10, 2015 Author Share Posted December 10, 2015 Oh good! Thank you, that is reassuring. I did wonder if I'd used too much water, I had to top up the slow cooker a couple of times as otherwise the bones would not have been covered. As you say, I think it's a case of playing around. Link to comment Share on other sites More sharing options...
jmcbn Posted December 10, 2015 Share Posted December 10, 2015 Yep, I use my non jiggly broth for stock in soups Link to comment Share on other sites More sharing options...
praxisproject Posted December 18, 2015 Share Posted December 18, 2015 It's still good even if it's not jiggly, the jiggly part is from the joints, so if you do a batch of chicken wings, freeze the bones and keep them for your next batch of bone broth I highly recommend the Silky Gingered Soup from Well Fed my favourite! Link to comment Share on other sites More sharing options...
thegoldengrahamgirl Posted December 18, 2015 Share Posted December 18, 2015 So I finally made some broth from a chicken carcass last night and I just checked it in the fridge this morning - it's basically a solid mass like jell-o. I'm taking this as a good sign? But now, what do I do with it? I guess I should actually call it soup because I put in a carrot, an onion and herbs (savory, rosemary and save). Is it a fat? A protein? Both? Just trying to understand how it fits in a template meal. I was thinking of having it for lunch today with a massive green salad on the side. Do I need to add more protein still? Thanks! Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted December 19, 2015 Moderators Share Posted December 19, 2015 It's something to have as a beverage with a meal, or to use as an ingredient in cooking. It's not enough protein to count as your protein for a meal. It's probably not enough fat to count as a fat source either. You could add chopped chicken to it to have it as a soup, or make an egg drop soup with it. Link to comment Share on other sites More sharing options...
ArtFossil Posted December 20, 2015 Share Posted December 20, 2015 It's a base. A precious, flavorful base. I love to add it to my leftover rotisserie chicken with sautéed bell peppers, onions, garlic, mushrooms, canned chopped tomatoes and herbs to make a hearty chicken soup/stew. It's also great to flavor mashed cauliflower. Link to comment Share on other sites More sharing options...
praxisproject Posted December 21, 2015 Share Posted December 21, 2015 If you don't like the fat in it, scoop it off and use the fat to cook with (eggs or something) This is my favourite bone broth soup: http://meljoulwan.com/2012/11/05/silky-gingered-zucchini-soup/ If you're lucky enough to have leftovers, freeze some for later (I eat all mine lol). Link to comment Share on other sites More sharing options...
kirkor Posted January 4, 2016 Share Posted January 4, 2016 I highly recommend the Silky Gingered Soup from Well Fed my favourite! This is what I'm doing today with some loosey-goosey broth: it's simmering now! yummmmmmmm Link to comment Share on other sites More sharing options...
caedmon22 Posted January 5, 2016 Share Posted January 5, 2016 i'm on day two. i made beef bone broth for the first time, starting it on sunday night. i followed the recipe in the book to the letter (i thought!), cooked it in the slow cooker for 24 hours, and after being in the fridge overnight mine is still liquid too. it tastes good but a bit watery. i used "marrow bones" -- there was no meat on them at all, but marrow inside. are those the right bones? or should there be meat on them too (soup bones)? i don't consider it a waste, it's good to drink. but i'd like to make the kind that gets jiggly. i guess more bones less water next time? Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted January 5, 2016 Administrators Share Posted January 5, 2016 i'm on day two. i made beef bone broth for the first time, starting it on sunday night. i followed the recipe in the book to the letter (i thought!), cooked it in the slow cooker for 24 hours, and after being in the fridge overnight mine is still liquid too. it tastes good but a bit watery. i used "marrow bones" -- there was no meat on them at all, but marrow inside. are those the right bones? or should there be meat on them too (soup bones)? i don't consider it a waste, it's good to drink. but i'd like to make the kind that gets jiggly. i guess more bones less water next time? Sometimes that can be because you used too much water and not enough bones, yep! Also, the bones that will give you the most "jiggle" are joint bones as that is where most of the collagen is. Link to comment Share on other sites More sharing options...
MeadowLily Posted January 5, 2016 Share Posted January 5, 2016 More jiggle with the wiggle. Dem Dry Bones..hip bone connected to the thigh bone, thigh bone connected to the knee bone. Any broth you make is worth using and drinking. Congratulations for making it. Dem dry bones gonna rise again and your broth will help you. Link to comment Share on other sites More sharing options...
NicoleLouise76 Posted January 8, 2016 Share Posted January 8, 2016 I'm a big fan of rotisserie chickens and I save the carcasses in the freezer. Once I have 2-3 I pop them into a big pot with an onion a carrot and some peppercorns, fill till the chicken in all covered with water, and let it simmer for at least 12 hours. Usually it gels right up. Link to comment Share on other sites More sharing options...
praxisproject Posted January 8, 2016 Share Posted January 8, 2016 Just make sure your rotisserie chicken is compliant, some contain a lot of extra stuff. Link to comment Share on other sites More sharing options...
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