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Nov 23, 2006 01:59 PM

Bitter stock

I started my turkey stock early this morning with a turkey neck, a couple of cloves of garlic, 2 sprigs of fresh thyme and a sprig of rosemary and salt. It tastes incredibly do I fix it. It's beautifully clear and rich, just a bitter aftertaste.

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  1. I am not sure how to fix it, but sometimes it occurs if you make teh stock with the liver and other innards that some separate with the bird. maybe add carrots, celerly water adn boil it down, maybe a pinch of sugar.

    1 Reply
    1. re: jundomania

      No innards, I'm doing a turkey breast and it came with just the neck attached. I might try adding a pinch of sugar and some carrots--thanks for the suggestion.

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      1. You could take a small bit out, add a bit of rice wine, and see if it improves the taste.

        1. I wonder if it was the rosemary? It can be a little sappy. Not sure how to fix -- carrots sound like a possibility.

          1 Reply
          1. re: gridder

            That was my first thought as well. Rosemary can leave a bitter taste. But I also agree with sgwood415; you can't remove the bitterness. You can only try to balance it. I hope it works out!

          2. It's all about balance. You can't remove the bitter flavor. It came from one of your ingredients and is there now. But sweet will balance bitter. It's like a cup of coffee, you add sugar to cut the bitter coffee. The suggestion of carrot is good because they are loaded with sugar. You could whisk in some carrot juice or make a quick carrot puree. A simple syrup would work. I've rescued stocks with a squirt of corn syrup too (cheap trick, but it works in a pinch).