A week ago I Purchased a 2 to 2 1/2 pound pork roast, cubed the meat to
make a curry and boiled the large bone with salt, pepper and few herbs.
Boiled this for about 4 1/2 hours, all the meat was off the bone and
had nice fragrance. After straining well I poured it into a container
and stored in the fridge for a few days. This is the first time I have
done this and wanted to make a stock for future recipes. Removing the
stock from the refrigerator and checking the consistency found it to be
very gelatinous and thick. Is this normal? Any suggestions on how to
keep this, does it freeze well and would it be good to make a bean
soup, maybe recipes around this would be helpful. Many thanks...

Roland wrote:
> A week ago I Purchased a 2 to 2 1/2 pound pork roast, cubed the meat
> to make a curry and boiled the large bone with salt, pepper and few
> herbs. Boiled this for about 4 1/2 hours, all the meat was off the
> bone and had nice fragrance. After straining well I poured it into a
> container and stored in the fridge for a few days. This is the first
> time I have done this and wanted to make a stock for future recipes.
> Removing the stock from the refrigerator and checking the consistency
> found it to be very gelatinous and thick.

Gelatinous stock is a *good* thing; it will liquify again when it is
reheated. You may also want to toss in some veggies next time; I'm thinking
onion, carrots, celery. And yes, you can freeze it (and should, ASAP).

Jill

"Roland" > wrote in message
oups.com...
>A week ago I Purchased a 2 to 2 1/2 pound pork roast, cubed the meat to
> make a curry and boiled the large bone with salt, pepper and few herbs.
> Boiled this for about 4 1/2 hours, all the meat was off the bone and
> had nice fragrance. After straining well I poured it into a container
> and stored in the fridge for a few days. This is the first time I have
> done this and wanted to make a stock for future recipes. Removing the
> stock from the refrigerator and checking the consistency found it to be
> very gelatinous and thick. Is this normal? Any suggestions on how to
> keep this, does it freeze well and would it be good to make a bean
> soup, maybe recipes around this would be helpful. Many thanks...
>

Gelatinous is good, means it's nice and rich. It freezes perfectly. It's
wonderful for bean soups and various other things such as Chinese soups.


--
Peter Aitken

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