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?
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).
