Savory Jelly for Cooked Birds, Meats, or Made Dishes

Ingredients

• 2 pounds Chicken or veal bones, chopped (For making stock base)
• 8 cups Water, cold (For stock)
• 1 medium Onion, quartered
• 1 medium Carrot, roughly chopped
• 1 stalk Celery stalk, roughly chopped
• 2 leaves Bay leaves
• 1 teaspoon Black peppercorns, whole
• 1 teaspoon Salt (To taste)
• 3 tablespoons Unflavored gelatin powder (Or 3 packets)
• 3 tablespoons Dry sherry or Madeira wine (Optional, for flavor)
• 1 tablespoon Fresh lemon juice
• 2 large Egg whites (For clarifying)
• 2 shells Egg shells, crushed (For clarifying)

Instructions

1. 1Place the chopped bones in a large stockpot with cold water, onion, carrot, celery, bay leaves, peppercorns, and salt. Bring to a boil over high heat, then reduce to a gentle simmer.
2. 2Allow the stock to simmer gently, uncovered, skimming off any foam or impurities that rise to the surface. Continue simmering until reduced by half and richly flavored.
3. 3Strain the stock through a fine-mesh sieve or cheesecloth into a clean bowl, discarding the solids. Allow to cool slightly, then refrigerate until cold. Remove and discard any fat that solidifies on the surface.
4. 4Return the defatted stock to a clean pot. Whisk together the egg whites and crushed egg shells in a bowl. Add this mixture to the cold stock and whisk thoroughly. Heat the stock slowly over medium-low heat, whisking constantly until it begins to simmer.
5. 5Once the stock begins to simmer, stop whisking and allow the egg white mixture to rise to the surface, forming a raft. Reduce heat to very low and let simmer gently without stirring for 20 minutes. The egg whites will trap impurities, clarifying the stock.
6. 6Carefully ladle the clarified stock through a cheesecloth-lined sieve, avoiding disturbing the egg white raft. The stock should now be crystal clear. Measure out 4 cups of clarified stock.
7. 7Place 1/2 cup of the cold clarified stock in a small bowl and sprinkle the gelatin powder over it. Let stand to bloom and soften.
8. 8Heat the remaining 3.5 cups of stock until hot but not boiling. Add the bloomed gelatin and stir until completely dissolved. Add the sherry and lemon juice, stirring to combine. Taste and adjust seasoning with salt if needed.
9. 9Allow the jelly to cool to room temperature, stirring occasionally. Use while still liquid to glaze cooked birds, meats, or made dishes by brushing or spooning over the cold food. Refrigerate the glazed items to set the jelly. Store unused jelly refrigerated for up to 5 days, reheating gently to liquefy when needed.