Judy from Boise
Watch out – might take away your
- Joined
- Aug 24, 1999
- Messages
- 8,007
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 and 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, and add noddles at the end. 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? Obviously store bought stock is completely liquid.......but I have always made stock by boiling bones, and it is always gelatinous.
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 and 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, and add noddles at the end. 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? Obviously store bought stock is completely liquid.......but I have always made stock by boiling bones, and it is always gelatinous.
