Do you use gelatin in your chicken stock?

I like the tamarind recommendation! I typically follow Serious Eats guidelines and as such if I don't have homemade stock on hand add gelatin to purchased stock. Have you tried this method? I noticed you use Chix stock; I take it if you have homemade (not store) beef stock this would be even better????

cosmiccook
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Dan Barber's Braised Short Ribs
Recipe question for: Dan Barber's Braised Short Ribs

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QueenSashy
QueenSashy January 19, 2023
You do not need it for this recipe, as you will be reducing the sauce almost to a syrup like consistency. But it helps with things like pan sauces, stews and cassoulet, where the liquids are not reduced quite to that stage.
 
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