tag:blogger.com,1999:blog-2989376878473705758.post8271051773697582437..comments2024-02-07T01:10:02.045-05:00Comments on Jon In Albany: Chicken Stock RevistedJon in Albanyhttp://www.blogger.com/profile/05766493068147115690noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2989376878473705758.post-11124712098846668512008-12-27T21:16:00.000-05:002008-12-27T21:16:00.000-05:00Bob -It did gel up. The part about not having enou...Bob -<BR/><BR/>It did gel up. The part about not having enough bones for the amount of water I used was referring to the batch I ruined with a freezer pack. What a stupid brain fart that was.<BR/><BR/>I thought the flavor of this batch was great so I put it aside to use for Thanksgiving gravy. I ended up making more stock from turkey necks to use for moistening bread dressing.Jon in Albanyhttps://www.blogger.com/profile/05766493068147115690noreply@blogger.comtag:blogger.com,1999:blog-2989376878473705758.post-9588115529433844982008-11-13T21:14:00.000-05:002008-11-13T21:14:00.000-05:00A quart of stock from the bones of two chickens so...A quart of stock from the bones of two chickens sounds like the stock was pretty rich (a good thing). Did it gel up when it cooled?Anonymoushttps://www.blogger.com/profile/04836391227499190970noreply@blogger.com