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
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