Cooking Turkey stock question

[Judy from Boise]

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?

 

[greeneeyes]

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).

 

[TandT]

de-fatting is the key! Also husband and I roast the turkey in the oven...this helps.