Thursday, October 20, 2011

One Turkey how many meals? Day Three Stock or Broth

We are talking Turkey stock or broth which from my research seem to be pretty much the same thing.  For two days I worked at making this stock and my house smelled great.  Like Thanksgiving turkey all day long.  Broth is something that is great for you, and easy to make.  So I thought I would share how I did it.  First off I read this great article on Cooking Traditional Foods you can also find them on Facebook here. The article is great and pretty much tells you how to do it step by step.  But I thought I would type up what I did with pictures because I am silly like that.

First thing I did was pick as much meat off the turkey bones as I could and then roast it.

I also pulled out the jars that had the drippings from when I roasted the turkey.

And then it was all into the pool, eh I mean stock pot.

Then I added water until it was covered and many I was lucky my pan was barely big enough.  Next time I will break the bones down more.  In all there was 2 gallons of water added to the pan.

Then I added the vinegar 2 tbsp per quart of water.

Then I let it sit for an hour to let the vinegar do it's thing.  After that I turn on the burner and brought it up to a simmer.  Once it was simmering I went to bed, I let it simmer for 30 hours (you can do more or less time this just worked this time for me.)

I then turned it off and picked out all the big pieces of bone and such.  Then I let it cool down a bit before straining it the first time.

My set up for straining, stock pot strainer, and a kitchen towel.

Straining the first time.

After straining it.

After I strained it I put it in the refrigerator over night.  So that the fat could get hard.


Then I used a spoon to skim the layer of fat off the top.  And strained it again.

The set up a bowl, kitchen towel and a strainer.

All strained and ready for storage.

At this point I was almost done, all I had last was to jar it up.  We reuse glass jars here so that's what I did.  I got six quart sizedish jars, (one is a pickle jar not sure about it's size) and half gallon or so in a ziploc bag (ran out of jars).  I labeled them and froze them.  I should be able to get a few meals out of this ALONE.  I can use this stock for soups, or just cooking my beans or rice in to give it added flavor.

 This is my best looking stock to date.
 The ziploc bag before it went in the freezer
Six yummy jars of turkey goodness.

The $20 I spent on this turkey has saved me already, from the two meals I have gotten plus a few days of sandwich lunches, plus all this stock is great.  I still have about 6 cups of dark meat in the freezer for other meals and ideas.  I can't wait to use them.  I am going to try some new recipes.  I hope this helps you out when you make stock.  It is easy I know it looks like a lot but the hard work is over you cooked the turkey and took the meat off the bones.   In all I would say my active time doing this was maybe an hour (I have small children so it was a stop and go thing sometimes)  that's straining it twice (over two days) and jarring it all up. Which would have taken less time had I had a funnel. LOL Instead I had to use a ladle to fill the jars up.

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