A while back I asked for suggestions for clarifying stock and mentioned that since I use chicken feet, the chilled stock was now Chicken Jello.
One suggestion I got was gelatin filtration. Freeze the Jello, then let it that in a strainer lined with cheesecloth. As it thaws, the clarified stock will drip through & the gelatin hold all the crud.
So, I gave it a try. I liquified about 2 cups of Jello (240 ml) and froze it in a plastic bag. The next day, I cit a corner off the bag, set it in to a strainer lined with cheesecloth and put it in the fridge to thaw. It took a couple of days to fully thaw & I let it sit for another half day.
The good news was that I got perfectly clear broth, still very richly flavored. The bad news was that out of that 2 cups, I got about ¾ cup of stock and 1.25 cups of gelatinized crud. About a 50% loss.
I wonder if the yield might be better if I diluted the liquified Jello a bit with water before freezing or if that would compromise flavor. I dumped the gelatinized crud in the compost bin before it occurred to me to see if liquifying it & adding water, refreezing, & thawing again would do anything.
I also wonder f my chicken Jello could be adapted for soup dumplings, although the recipes are pretty intimidating.
by nutraxfornerves
4 Comments
Egg whites will work, Google method it works
You could totally use your meat jello for soup dumplings and i wouldnt bother trying to clarify it, unless you’re asking if you could use the meat jello by-product from your clarification in soup dumplings, and the answer is still yes
Use the chicken jello for soup dumplings! You don’t have to make them perfect, you can crimp them differently and buy premade wrappers and it’s really not that hard, I believe in you! Don’t compost it when you could be xiao long bao-ing it up!
You threw away the best part of your stock. 🙁