I think this is going to be worth it. Bit worried, as I mixed all of that whiter stuff on the top into the bottom. Way too much flavour to toss. Didn’t skim the tops before it geletinized either so it’ll be quite fatty. Also didn’t get all the meat out
Such a nice flavor though. Used bell pepper scrap but kept in the seeds so it has that light heat. Rest is from theighs, wings, drumsticks, and a whole carcas I got from a rotisserie on sale. Onion scraps, some garlic skins, oregano and rosmerry also used. Took two months to gather freezing the scraps until use.
Two seperate broths though. The one on the right from massive theighs and without the bell pepper the other as described.
Yeah, looks like 90% chicken fat rather than stock. It probably tastes great, but there need to be some water left for the stock to exist in.
Probably a lot of collagen too from cartilege. I like fat and bone and a little scrap meat in stocks, but try to trim some cartilege off for this very reason.
Oh disagree, I loooove a gelatin heavy stock. But I do typically use my stock to add a little boost to dishes rather than as a stand alone flavor, so different priorities there.