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Help a Turkey Stock Rookie...

canada259 Nov 30, 2011 12:15 PM

So, I made stock from the bones and carcass for the first time this year...after chilling, the result was more gel-like than I expected. I was expecting the result to be thinner.

What's the norm?


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  1. monavano RE: canada259 Nov 30, 2011 12:17 PM

    My turkey stock generally does not gel like my chicken stock, but hey, good for you! That's a great result. Of course, once it''s heated, it'll think out as normal.

    1. r
      River19 RE: canada259 Nov 30, 2011 01:52 PM

      There’s nothing wrong with that result, in fact most will tell you that is preferable.

      I made a stock this week as well and then made soup, the soup still gels a little.

      Once you heat it up it returns back to normal form………..

      1. drongo RE: canada259 Nov 30, 2011 01:54 PM

        That means you extracted the gelatin from the bones just as you're supposed to! As River19 says. when you warm it up it will liquefy.

        1. todao RE: canada259 Nov 30, 2011 02:27 PM

          Yep, jell is where the flavor lives. Just be sure to remove any fat (without digging into the jell) from the top of the cooled stock. I wait until the stock is very very cold, sometimes after an hour or so in the freezer, to remove the fat; works easier.

          1. c
            ChiliDude RE: canada259 Nov 30, 2011 02:36 PM

            It appears that what you did was render turkey schmaltz. I used a lot of water when I made the stock that was cited in my post on making stock. What fat there was in the stock rose to the top of the jars after cooling in the fridge. In my case I discard the fat because of health concerns. There is flavor in the fat and I wish I could partake of it.

            4 Replies
            1. re: ChiliDude
              Breezychow RE: ChiliDude Nov 30, 2011 02:49 PM

              No - the "schmaltz" is completely different from the gelled stock. The rendered turkey fat will rise to the top & gel (will be an opaque yellow-cream color) & can easily be scraped off of the gelled turkey stock.

              1. re: Breezychow
                ChiliDude RE: Breezychow Dec 2, 2011 07:47 AM

                I know about chilled turkey fat in stock. After thinking it over, I realized that I did not have any skin in the pot when I made my stock. Is it the composition of the skin at creates the aspic (gel)?Or could be the bone marrow from cracked turkey bones?

                1. re: ChiliDude
                  Gio RE: ChiliDude Dec 2, 2011 08:22 AM

                  The gel of the stock is collagen that was released from the bones during cooking. It also contains broken down material from cartilage and tendons.

                  1. re: ChiliDude
                    jmcarthur8 RE: ChiliDude Dec 3, 2011 11:38 AM

                    ChiliDude, I took a look at your post on turkey stock. It seemed that you only simmered your stock for an hour, if I read it right.
                    I always simmer my turkey or chicken stock for 4 or 5 hours. I let it chill with all the bones and aromatic vegetables still in, then drain it the next day. This brings every smidgen of flavor out of the carcass, and chills up like Jello jigglers. The stock has so much more flavor, and whatever soup I use it for has so much more body and richness to it.
                    I usually have to warm it up a bit so it becomes liquid again before I can pour it through the sieve.

              2. ipsedixit RE: canada259 Nov 30, 2011 08:12 PM

                The more it resembles opaque Jell-O the better.

                You did good.

                Now go and enjoy it.

                1. c
                  canada259 RE: canada259 Dec 1, 2011 06:37 PM

                  Thank you all

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