Turkey stock question

Discussion in 'Cooking' started by Judy from Boise, Dec 28, 2009.

  1. Judy from Boise

    Judy from Boise <font color=teal>Watch out – might take away your Moderator

    Joined:
    Aug 24, 1999
    Messages:
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    My family likes homemade turkey soup......so my new routine is I buy a package of bundled turkey drumsticks(0.97 cents a pound) and I cook them in my crockpot (with spices) till they are ready to fall off of the bone.
    I save the juice into a bowl and pop it into the fridge.
    Then I pick off all of the meat
    Then I put the bones a scraps back into the crockpot with water to cover, and cook.
    The I stain the the broth into another bowl and pop into the fridge.

    So, at the end I have a nice bowl of Turkey
    The first bowl of "stock" which cools to a very firm gelatin
    The second bowl of "stock" which firms to a semi solid gelatin

    I make the soup with meat, veggies, a third stock from the first bowl, and two thirds stock from the second bowl. It tastes great, but afterwards I have not been feeling so great, like it was too rich.

    So.......should I be diluting down my gelatin based stuff down?
     
  2. greeneeyes

    greeneeyes Mouseketeer

    Joined:
    Feb 16, 2008
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    I do; I usually use a bit of water or canned turkey stock, if I can find it.

    I only cook the bones once (pop the carcass in a stockpot with carrot, celery and onion then strain, fridge and de-fat).
     
  3. TandT

    TandT DIS Veteran

    Joined:
    Mar 2, 2007
    Messages:
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    de-fatting is the key! Also husband and I roast the turkey in the oven...this helps.
     

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