Guys I made chicken stock a couple days ago in the slow cooker-- admittedly with more bones than water. Just now took it out to skim the fat, and it COMPLETELY GELATINIZED.
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Just now took it out to skim the fat, and it COMPLETELY GELATINIZED.
NOMS.
In Moldova that is a popular dish known as racitura, of which I never partook despite its ubiquitousness.
That's what you want! Well, it's what I want. Surely everyone has the same desires for stock that I do.
I know it's good! But now I feel the urge to save it for a special dish.
Any dish is special with awesome homemade stock.
Ick
Jesse's right. Nom!
You will have more bones and can make more awesome stock in the future. Also, what Jesse said.
In related news: I'm getting the opportunity to borrow a copy of Modernist Cuisine soon.