With our two turkeys, we decided to make some concentrated turkey stock to freeze for future use.
We put the bones from the two after we had stripped off the meat, into the fridge overnight. The next morning, we put them into the pressure cooker. Even had some juices that had already congealed.
We added 8 cups of water...
...and put the lid on. We pressure cooked it for a few hours (two cycles).
This is what it looked like. Beautiful bone stock. All of the flavor possible has been extracted. We strained it and put it in a large bowl, covered it and popped it in the refrigerator overnight.
This is what it looked like after that process. That thin layer on top is all the fat left.
A flat edge spatula got it all off.
Look at this! It is literally turkey jello, ha! We tasted it and wow, so good.
The eight cups of water gave us seven bags of liquid gold! We packaged them into one cup amounts because it's so concentrated, when we are ready to use it, we can add some water and get two cups of delicious turkey stock.
Now that we have the space to prep, store and put up, we LOVE planning ahead like this.
This weekend, it's chicken time!
I have never know of anyone who makes their own stock, so found this interesting
ReplyDeleteYou got it right when you called it liquid gold! Good stuff coming with those little bags of gelatin!
ReplyDeleteI love intense broth for the freezer. Gelatin broth is the best for freezing, at least I think it is!
ReplyDelete'Liquid Gold' is the right name for this broth / stock.
ReplyDeleteMy broth / stock looks just like this. I just don't use bags. I use freezer safe containers. Once frozen I then put in vacuumed sealed bags.
You both have a wonderful and blessed weekend.
I like the name "Liquid Gold". My Grandmother always called it "Turkey Carcass Soup". OK, that's what it i but can't we call it something more appetizing?
ReplyDeleteYour stock looks absolutely beautiful! Lots of good meals coming from it. Yum!
ReplyDeleteI just finished eating some chicken noodle soup from broth I made from chicken bones. I save and freeze the bones and skin from rotisserie chickens. When the gallon bag is full, it's enough to make the broth. I also made the noodles for the soup using my grandma's recipe.