Sometimes you will create a dish - say chicken, that has the white chicken stock as a base and then other ingredients added in.
If you leave the remenants in say the dish that you cook it in, remove the meat, and if you don't wash that dish immediately over night I have notice that a kind of jelly forms. I am interested to hear whether you can refrigerate that jelly and use it as a base for something else?
Take for example the Chicken and Sumac dish that I cooked recently, the jelly formed and as I was cleaning the casserole dish, I was nearly crying, as I am fairly sure, that I should have saved it and used it, maybe as a sauce for another meal.
What are your thoughts? That sauce was packed with flavour and freshness and it was such a shame to see it diluted and go down the plug hole.
Will look forward to hearing your viewpoint.