jelly left in cooled liquor after roasing chicken - what can this be used for?

[westerngirl]

Hello,

This may seem pretty clueless, but can anyone enlighten me. I roasted a chicken according to a recipe by Hugh whatshisface. I buttered the chicken and added white wine and vegetables into the roasting tray. When the chicken was cooked there was a lovely liquor of meat/wine juices and fat in tray. Because I don't have a gravy separator I decided not to use as gravy. I spooned off obvious layer of fat and poured juices left into a large bowl to cool and maybe do something with at a later stage. When it cooled it formed a lovely aromatic jelly. What is this? Is it stock and if so can I just add it in as chicken stock to other recipes? Also, can I freeze it?

that is...THE BEST BIT

it will keep for weeks covered in the fridge, use it to enrich anything else you cook, soups, stocks, risotto, gravy anything at all. YUM and I don't even like chicken

Yes, it is stock and can be used for other recipies.

It freezes well too, so you can keep it for when you need it

Thank you so much. Delighted to hear this as I hate stock cubes and just add water when it says stock. Also lovely not to waste stuff.

Cheers again!