Chicken Broth Jelly

Chicken broth contains the broken down material from bones and tendons. When the broth is cooled, it congeals due to the presence of gelatin.
  • 700 g Bones and skin of chicken drumsticks
  • 1200 ml Water
  • 1-2 stalk Spring onions, cut into chunks
  • 3-4 slice Ginger
  • 2 tsp Chinese rice wine or sherry
  • 1 tsp Vinegar
  • 1/3 tsp White pepper powder
  • 1/3 tsp Salt (I used 1 tsp and it’s way too salty)

  1. Wash the chicken bones and skin thoroughly and add them into a pot of boiling water. Boil for 2 or 3 minutes and then turn off the heat. Drain and rinse the bones thoroughly under the tape water.

  2. Fill a pot with water with ginger, spring onions, rice wine, vinegar, chicken bones and skin. Bring to a boil. Simmer over low heat until liquid has reduced by half, about 2 hours. Strain stock into a bowl. Discard solids. Season the stock with salt and pepper. Allow the liquid to cool down and set to a jelly. It’s ready for use. The broth can be kept in a fridge for up to 3 days or frozen for at least 6 months.


sammi_ysh 15/11/09 08:53


Just popped by and was wondering why there isn't any gelatin listed in your recipe?

Angie's Recipes 15/11/09 09:33

@sammi_ysh: You don't need gelatin for this recipe. The stock turned to jelly because it is rich in gelatin, a protein derived from bone marrow.


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