Turkey Stock problems...

[truro]

Help! I just made turkey stock from leftover Christmas turkey and the flavour after simmering changed from delicious to almost inedible. My husband says that it tastes like bones and I find that it has a taste of liver... I have put it in the fridge to chill but I think that I may have to discard. I make my own stocks constantly and this is the first time that I have had this experience. I had the stock simmering for about 3.5 to 4 hours on a low simmer so perhaps I left it on too long? I had to run an errand for 20 minutes and in that time, the flavour went from a rich tasting stock to this unpleasant taste. I could tell something had changed the moment I stepped back into the house.

Has anyone ever had this experience before? Is there anything that I can do to salvage the stock or should I just cut my losses and chart it up to a new experience? Thanks.

[ipsedixit]

Sounds like the bones may have cracked and leached out the marrow inside.

Sometime, like they say, shit happens.

Dump and move on.

[Zalbar]

You know, that may be exactly what happened. I remember making a remouillage once and the stock just stunk. I mean, literally gag on it horrible.

[ipsedixit]

Yeah, roasted marrow is good.

Slow boiled and simmered marrow? Not so much.

[Hank Hanover]

Marrow is where the collagen is. I often crack the large bones (leg and thigh) for my stock. Besides, if that were the case, beef stock would be horrendous. Soup bones have exposed marrow. sliced shin bones have exposed marrow.

I don't think the marrow is the problem.

I have never had a problem like the OP is describing when I make stock in a crockpot and I do mine for 10 - 12 hours.

[monavano]

+1

[ipsedixit]

You don't get the majority of collagen from marrow.

Collagen comes primarily from the connective tissues (like cartilage and tendons) and a bit from bones. That's why necks, feet, backs, etc. are so critical to making gelatinous stock.

Marrow, on the other hand, is primarily fat and protein, the network of connective tissues inside the bones. Bones are not usually cracked before making stock, and while sawed off bones will have exposed marrow, the majority of that marrow will not leach out into the stock. Even after a long simmer, the marrow inside the bones will still be in the bones. A little bit of marrow loss from the exposed parts is inevitable and will enhance the flavor of the stock, but too much of it leaves a grainy, bitter taste in the stock.

[wyogal]

Yep, I looked it up in my Gisslen....

[ipsedixit]

Have you seen this? I think this is pretty spiffy.

http://bcs.wiley.com/he-bcs/Books?act...

[wyogal]

I have cd somewhere... thanks for the link!

[monavano]

This sounds like a one off. Toss and fuggetaboutit. You didn't do anything wrong.
FWIW, I've been placing my bird carcasses in the crock pot for cook on low for 8-10 hours and the stock and been unbelievably rich. I also add the roasted veggies, herbs, gizzards and even the citrus.

[Puffin3]

Just curious. Did you put celery in the stock and/or white wine? Salt or vinegar? Each of these things will add a bitter note if the stock is simmered too long. What type of pot did you use?

[truro]

I'm not sure what caused the "off" taste but I tossed it... Thanks for the responses, time to start over.

[wyogal]

Maybe the carcass had some liver bits left inside?

[monavano]

That's a good thing! I always put the gizzards in the bottom of the pan while a bird is roasting and the gravy gets deeply flavored. It never tastes "liver-y".

[mcf]

Gizzards are great, but bits of liver or kidney, not so much, IMO.

[monavano]

I have NEVER seen a kidney stuffed in any bird I've ever bought. I always use the liver, although I don't eat any liver straight up.
Although a good pate....
The only time I had kidney was at a wonderful restaurant (tasting menu) with a superb chef. It was lamb kidney and the flavor was incredibly deep and intense. It was the most lamb-y part of the dish.
To add, I always use the included gizzards and have never had the result the OP had.

[mcf]

I may be using the wrong term, but my ex's mother always called those mushy organ thingies along the spine that she dug out (and I do) the kidneys. I love gizzards for stock, I have never had them cause anything but good flavor.

I never use liver in stock, but I love it sauted, broiled, as long as it's chicken or calf, never beef...

[monavano]

What I've gotten inside is the backbone, heart and liver. When I make stock using parts, I never use or buy the gizzards. But I go with it for stock and especially gravy when I use the carcass after roasting.

[mcf]

I'm not talking about what's inside the giblet bag, I'm talking about what's nested against the spine in a whole bird or cut up parts when they include spine sections. I've never seen these particular organs included in a giblet package, as you say.

I don't buy gizzards for parts, but I only buy whole birds and break them down myself, so I save the backbones, gizzards and hearts in a bag in the freezer til I have enough for stock, which I also make with whole chickens with only the wing and leg skin still on.

[wyogal]

exactly.

[wyogal]

Yep, I always try to take out that mushy organ meat, and yes, gizzards are different and add flavor. well, so does the mushy organ meat, but not a good one, IMO. :)

[wyogal]

That's because gizzards and liver are different. Gizzards won't taste "livery" but liver will and can ruin a stock if not careful.

[monavano]

When I use the gizzards after roasting, it makes a deeper stock that I use for rissoto etc.
I've never had anything "ruined" using liver, and I don't even eat liver. Go figure.

[wyogal]

But you are talking about two different things. Gizzards are not liver.

[monavano]

When I say gizzards, I mean what's stuffed in the bird cavity. I should say giblets. So sue me! ;-)

[mcf]

That explains the confusing discussion! Gizzards are just one specific part, the very firm, two lobed giblet. It's great for stock, in soup and chopped fine for stuffing or gravy.

[tardigrade]

What's stuffed inside the bird seems to vary a lot: in California by law the purchaser of a whole bird is supposed to get the neck, liver, heart and gizzard along with it, but packagers tend to be less than careful - I've gotten birds with two livers and no heart, or a couple of hearts but no gizzard, and many combinations thereof.

The heart and gizzard are mostly muscle, so they go into the stock pot along with the neck and carcase. The livers get saved separately since 1) I find they give the sauce too strong a taste and 2) I make chopped chicken liver with onions whenever I get enough of them saved up.

Was there any stuffing clinging to the inside of the bird? Were the vegetables in the stock extremely old? Simmering for 3-4 hours shouldn't produce an off taste by itself.

[wyogal]

Yes, and I agree. That's what I've been saying... "The livers get saved separately since 1) I find they give the sauce too strong a taste..." I use the other parts as well, but not the liver or any other soft, mushy organ meat left in the area of the back bone.

[Zalbar]

Sounds like you burnt something on the bottom of the pot which will kill the flavour. Toss it, bones/carcasses are cheap.