Topic: You're not going to like this

[pete]

This is the chicken jelly recipe
Here is what you do:-
Get a full skinned chicken (or the whole chickens bones and a little meat like wings)
Then  add 2 black cardomons
 8 green cardomons,
 8 bayleaves
2 long cinnamon sticks,
1 teaspoon peppercorns
1 teaspoon salt
and  2 tablespoons of vegetable oil.
 
Put in enough water to half cover the chicken (which was skinned).
I warn you , it really doesn't smell nice.
I thought it would be unusable because of it's smell.
I cooked it on very low for about four hours.
The meat takes on a string like quality.
Then I strained it and left it to cool.
The jelly that you get on top is what you use.
It is surprisingly very un spicy.
Almost like chicken crisps with a hint of bay leaves.
I added this to my curry gravy and boiled for another ten minutes to dissolve.
It works out about half a tablespoon per curry portion.
The jelly keeps three days in a fridge or could be frozen
Most of my curries are veggy so the addition of this stock made a massive difference

[Yousef]

In the morning there is a thick jelly on top.

I await a report on this, although I really think this is not correct.

Next we'lll be adding Jellied eels

What will solidify?

S

[Curry King]

What a load of tripe 

Seriously though if this is really added in to the gravy how can they sell a vegetarian curry?

[pete]

Meat

[pete]

What a load of tripe

Seriously though if this is really added in to the gravy how can they sell a vegetarian curry?

We need to ask some chefs.

[pete]

If this is right it wouldn't be so strange.
A few people have suggested the addition of chicken stock and it's common practice in indian traditional cooking, to cook chicken on the bone.
It would be very cheap to make

[Curry King]

Yeah I'm sure that nothing goes to waste in the restaurant so its definitely a possibility, just seems a bit eek 

[pete]

Yeah I'm sure that nothing goes to waste in the restaurant so its definitely a possibility, just seems a bit eek

Yes you are right.
I'll double eek that!
I'll give a go at the weekend.
To tell the truth, I don't much like working with raw meat.
But in search of? "the taste" I will
I've got to know

[Dylan]

I'm skeptical about this one. I don't think the savoriness of chicken stock tastes anything like the "missing taste". I'm not denying that some restaurants use it, I just doubt its the missing link.

[PACMAN]

pete

when i was being taught to use the tandoor in the evening in the restaurant . the chefs were doing exactly this boiling down the bones and creating a stock. they eat the chicken that came off the bones in a curry.
They said they were making the stock for the next day.
I didn't think too much about it at the time but this makes sense otherwise why else would they do it.
I have some base curry in my freezer and it does smell of chicken but i have not been able to work out the flavour.