Stock clarification - gelatin

[21TonyK]

Just in case its of use. Started with 1 litre of roasting juices and stock from chickens. Took off 250ml, warmed it and added 26g of powdered gelatin then mixed back into the cold stock.

Froze then hung the ice block in muslin over a pan for 24 hours.

Result, 300ml of crystal clear stock that still tastes like roast chicken.



For larger quantities a traditional consomme might be quicker but for small quantities or minimum effort the gelatin method seems to work quite well.

[red22]

Interesting. I always tend to end up rushing when stock making so haven't got round to the freezing method. Also assumed that it was just frozen stock without any additions, glad to be corrected. I'm going to make sure I've plenty of time for the next opportunity.

[21TonyK]

I'm going to experiment again but the gelatin content appears to be very high. Pork this week, beef next. Will add results if they work.