Is it ok to ignore the skin on top of my stock?
When I make a stock, I generally skim the foam for the first few hours, and usually it stops showing up. But as I've increased my cooking time, I've started to see a clear skin forming on top of the stock. Usually around 14-24 hours in. Unlike the foam it's pretty difficult to skim out as it wants to stick to the meat, vegetables and herbs floating at the surface.
I tasted some of it and it didn't have a terrible flavor. Mostly just tasted like the fat floating on the stock. What is this stuff, and is it ok to ignore?
Best Answer
It could be gelatin from the broken down bones and connective tissue.
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Do you include skin when making stock?
Place the chicken bones and chicken skin along with any optional ingredients in a large pot and cover with plenty of water. Bring to a boil and then reduce the heat to a low simmer. Simmer for about 2 hours. The stock is done when the water turns a deep golden color.What is the skin on top of stock?
Gelatin is more soluble in hot water, so when it reaches the top of the stock solution, in contact with the ambient room temp, it crystallizes into that papery film.Do you make stock with lid on or off?
Definitely OFF!Is chicken skin good for broth?
Even if you don't like chicken skin, if you make it into soup, it should be good. Chicken skin can be stocked up in the refrigerator after removing the fat thoroughly! Once you have enough chicken skins, make the broth.Jahshii - Born Fighter (Official Music Video)
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Answer 2
It sounds like it's the fat from what ever meat or poultry your using. You can leave it, it will usually solidify when you chill your stock and you can then just lift it off. Or leave it for added flavor.
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