Chicken Stock! Or When Chicken Stock is a Gelatinous Consistency = Surprise! Make Wine Sauce

After the Chicken Stock Recipe from the other day, I took my chicken stock out of the fridge because I had this brilliant inspiration while food shopping that I should make a wine sauce.


What’s this?! It’s looks like a gelatinous blob. Not to panic…but it looked like a horror movie was about to start in my kitchen.


Chicken Stock 2019

I am a learn as you go type. Turning to The Dear old internet and typing in the search bar “when chicken stock is gelatinous consistency”. You all know how this works, the dear internet browser brings up many iterations or permutations of your phrase…kinda showing off, if you ask me.

Well, as result of the AI, with its smarter-than-moi, search-engines flashing before my eyes; I see that there are many many freaked out questions about jelly or jellied stock. I realize with a big grin on my face and a giggle, that there is nothing wrong with my stock. What I am seeing is the collagen that came from cooking the chicken bones and all. Whew! imadestock? imadestock. imadestock for the first time!

It’s great for making a red wine sauce recipe. (Who knew?)


Cooking Red Wine Sauce 2019

“Therefore” here is a simple recipe for red wine sauce adapted from Food Republic. Basic Red Wine Sauce. Retrieved 9-19-19.

Darn Simple Red Wine Sauce by Maureen C. Petrosky for 2 servings; 15 minutes to make.

  • olive oil, for coating the pan
  • 1/4 cup shallots, minced
  • 1/2 cup red wine – used a shiraz $ 
  • 1/2 cup beef stock – used home made chicken stock
  • 2 tablespoons butter
  • 1 tablespoon rosemary, chopped, optional

In a saute pan add enough olive oil to coat the pan. Add the shallots and cook until translucent. Open the wine or use left over wine from the night before is suggested. Add the red wine and the stock and reduce by half.* At this point, add the butter and chopped rosemary.

* If you would like a smoother sauce remove the shallots before you add the butter and chopped rosemary.

I left out the butter, used rosemary, left in the shallots. Then heated up some baked salmon with garlic and olive oil leftovers in the sauce. So crazy fun.


Chicken Stock prepped for the freezer

The collagen is good for joints. That’s what the bone broth diet book was saying about making our bodies and diet healthy. It doesn’t hurt to try. I’m learning so much about cooking from these latest experiments. There is a wine sauce in your future. Enjoy.

Thanks for stopping by my kitchen.

Keep the peace wherever you find yourself this week.


Baked Salmon with Red Wine Sauce & couscous and rice CKatt 9-2019



About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
This entry was posted in Farmer's Markets, Fish, Food Humor, Slow food and art in the kitchen, Soup, Stew and tagged , , , , , , , , , , . Bookmark the permalink.

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