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DO NOT DISCARD THE TURKEY CARCASS(ES)

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The turkey carcass(es) can be used to make a broth that can be used for many purposes. I usually use the broth to make risotto, and other dishes that require a liquid.

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  1. That goes without saying.

    38 Replies
    1. re: letsindulge

      Only for those of us who think about it before making the mistake of discarding a useful ingredient.

      1. re: ChiliDude

        Hmmm...I want to see the kitchen science version. Is broth/stock made from roasted turkey carcasses , meat removed, absolutely worth making?

        1. re: Shrinkrap

          I have gone thru this process in years past and found it worth the effort. The risotto for which it is used is always a success.

          1. re: Shrinkrap

            Absolutely, positively worth it. Throwing away something you already have that can be further used to add so much flavor and nutrition to future meals would be lunacy.

            1. re: weezieduzzit

              Sort of. But about this time of year I'm having to make some tough decisions about what to keep and what to let go.

              There are all the summer veggies to pull to make way for the fall/winter garden. There are the mandarins and navel oranges, the lemons to preserve, and the pomegranates and winter squash, and persimmon.

              And of course other TG leftovers.

              Sigh. Poor me.

              1. re: weezieduzzit

                In my experience, it doesn't add much flavor and I'd think any nutritional value would have long since cooked away. I've read here that people who cook chicken for hours and hours for stock then want to use that chicken for other things, i.e., enchiladas. I'm more of the school that it's "given its all" and should be allowed to go in peace :) As I said, this is just how it works for me. When I make stock (and I have a lot in the freezer) it's the main event.

                Call me a lunatic :)

                1. re: c oliver

                  coliver, the broth/ stock made from bones is rich in easily absorbed calcium, magnesium, glucosamine, chondroitin, arginine, glycine, collagen, and more.

                  The bones still have a lot to give. :)

                  1. re: weezieduzzit

                    I can't find a reputable citation to support or not support that. Do you have one please? Also I'd think the amount when diluted with water wouldn't be even worthwhile. But, again, I have no problem with others thinking otherwise.

                    1. re: c oliver

                      It's obviously a personal thing so if you don't like it made w/ bones, that's understandable. I think I get more flavor using a whole chicken, poaching, removing the meat, then putting the bones back in to finish the stock. But, I think I get a perfectly delicious stock w/ great gelatin from carcasses. As I said below, it's basically free stock. As sources go, what about:

                      Sam:
                      http://chowhound.chow.com/topics/6237...

                      Julia Child:
                      http://dolcettoconfections.blogspot.c...

                      Mark Ruhlman:
                      http://ruhlman.com/2011/04/easy-chick...

                      1. re: chowser

                        Yep, Sam taught me also to use chicken feet :)

                      2. re: c oliver

                        Oh, do I wish I had smell-a-vision! The mess in this pot smells absolutely divine, c oliver. I'd love to give you some. It's rich and full of flavor (definitely needs salt later!).
                        I don't add gallons of water - this will make about 6 cups or so.

                         
                        1. re: c oliver

                          There are plenty of reputable sources available - http://lmgtfy.com/?q=nutritional+anal... which support weezie's post. You really are throwing away a lot of great nutrition (and money!) when you toss your poultry (or other animal) carcass without utilizing them via stock - especially if you're spending the extra money to get them pastured/free range. I simmered my turkey carcass for about 8 hours and then refrigerated it and it gelled beautifully, meaning it released lots of bone-strengthening gelatin. It's not difficult, just be sure to add some vinegar to the water to help pull out the nutrients.

                      3. re: c oliver

                        I used to have a cat who went crazy for poultry. I'm one of those people who cooks the carcasses until the bones are falling apart: when I gave some of the meat from one of those stocks he refused to touch them. The bird's given it's all, and any taste in the meat is now in the stock.

                        1. re: c oliver

                          I simmer the carcass for a little while, which loosens the remaining meat. It's then excellent for enchiladas or anything really. THEN I simmer the bones and skin for hours and hours.

                          1. re: c oliver

                            Chinese family and friends will request the the scraps and carcass to make Congee the next day....if not, I usually make Turkey Barley soup.

                        2. re: Shrinkrap

                          Definitely. It's little effort and essentially free. You get nice gelatinous stock. I have a freezer full of chicken carcasses. My FIL and I "fight" over the turkey carcass but I usually give it to him and then go over for dinner for what he makes.

                          1. re: chowser

                            That sounds like a good plan chowser. I saw this thread on a top ten list and agree that bones need to be simmered. I disagree that tossing the carcass without getting some stock first is the biggest stock related sin. My cousin and her side of the family boil the turkey giblets and neck to make soup later. The stock makes tasty soup but at the price of weak gravy. /shudder

                          2. re: Shrinkrap

                            I think so

                            1. re: Shrinkrap

                              Okay! I'm going for it. I'm going to have to come up with something else to toss. I have a 16 pound turkey for four adults! How does one prioritize leftovers??

                              1. re: Shrinkrap

                                Well, I have a twelve pounder for two, to be cooked on Friday since we go to a friends party on the day itself.

                                I cook it with sausage and chestnut stuffing,, and after dinner I will take all the meat off the bone, break up the carcass and make stock immediately. I keep the meat in big pieces, and pack anything we won't eat in two days gets frozen, in small vacuum bags. Doing this, i never have to find room for a bulky carcass in the fridge. I will make a lot of gravy for the stuffing, some cranberry compote, and something green.

                                When I cook a big dinner with tons of leftovers, I prioritize using up anything perishable quickly, freeze what would freeze well, all after sending home some non-cooking friends with care packages.

                                1. re: sheiladeedee

                                  Good plan, but I've been cooking for three days already. I will have to see if I feel like making stock after all that. Then it has to cool a bit, be strained. Sigh. We shall see. I already have a liter of stock from roasted legs and thighs.

                                  1. re: Shrinkrap

                                    I put carcasses in ziplock bags and freeze. My husband gives me a hard time because I keep trash (carcasses, over-ripe bananas, old vegetables, etc.) in the freezer and he doesn't have room for his Costco size frozen buffalo wings.

                                    1. re: chowser

                                      Freezer is full of RAW bones, as well as a gajillion other things that one is forbidden to throw away.

                                      1. re: chowser

                                        BTW, how ARE those wings? :)

                                        1. re: c oliver

                                          I'll be vilified for saying this but I can't tell the difference between those and what he gets from most restaurants. I'm just not a wing connoisseur. They're far cheaper, though! Maybe I should save the bones and make a buffalo chicken stock.;-)

                                          1. re: chowser

                                            This got hashed out in another thread, but yeah, I save wing bones from take-out wings, rinse them well, and make stock from them. Some folks were horrified at the idea that lips and teeth had touched those bones; I just use the stock for me & the dude. The spices can't be completely rinsed from the bones so I label it "wing stock" when I freeze it so I know how to direct it.

                                            1. re: DuchessNukem

                                              if you're going to have it at boiling for several hours, I'm not sure what sort of pathogens could survive it.

                                              And if it's just for the two of you? Go for it.

                                              I make stock all the time with carcasses left over from other meals. I break them in half, because I found you can nest the two halves together to cut down on storage space.

                                              And I'm another one with bags of trash in the freezer :)

                                              I have the incredible good luck to be the only one in the family who wants to (in my mom's words) fart around with a bunch of bones, so the stock is MINE, ALL MINE! Bwaahaahaaa.

                                              Seriously -- I've got the 15-bean soup already planned for the weekend.

                                      2. re: Shrinkrap

                                        I am making stock with the carcass, left over bits of turkey, AND the raw, frozen chicken bones from my freezer.

                                      3. re: sheiladeedee

                                        Here too, I plan to toss it in the pot right after dinner.

                                      4. re: Shrinkrap

                                        In your shoes, I would go ahead and start cooking the turkey stock. A crock pot is great for this. Use as little water as possible. Once it's done, reduce it if you must and then freeze it. This reduced stock will take up much less freezer space than will a whole carcass.

                                        1. re: Shrinkrap

                                          We just had some amazing mulligatawny based on my turkey carcass jello.

                                          Begrudgingly admitting it was worth it.

                                          1. re: Shrinkrap

                                            I have some of my mulligatawny here at work to heat up for lunch. Kid liked it so much, he had some for breakfast over rice. Free turkey jello!

                                            1. re: Shrinkrap

                                              hooray! Does this mean we have another convert joining the overnight cooking club? or did you make your turkey stock on the stove top, crock pot, or pressure cooker? There are so many comments in this thread, I can't remember who's doing what.

                                              And by the way, I love your phrase, "turkey jello." I'm going to use from now on, if you don't mind. LMAO

                                              1. re: MrsPatmore

                                                Three hours or so on the stove top, and by all means!

                                          2. re: Shrinkrap

                                            Shrinkrap, you're just joking us, right?

                                            1. re: RWCFoodie

                                              Ummm.......yeah......I'm just joking. Ha Ha!......Do not discard the turkey carcass!

                                              (One of us. One of us. One of us).

                                              1. re: Shrinkrap

                                                Yeah, you can pound your beer mug on the table like the rest of us, but we know you'll betray us. We'll see the turkey ribs silhoutted in your trash bags.

                                            2. re: Shrinkrap

                                              I say yes. I've made it once now and it turned out to be very delicious. Turkey has a lot of connective tissue, so you get a very silky stock. Also many tiny bits of meat will reveal themselves in the first part of simmering; you can remove those and either use them in soup, or have turkey salad, toss them with pasta, etc.

                                        2. Turkey and andouille gumbo at chez CHM.

                                          3 Replies
                                          1. re: chileheadmike

                                            Sounds good to me!

                                            Buona festa del ringraziamento e buon appetito!

                                            1. re: ChiliDude

                                              Auguri di Santo Svegeno. (See today's Italian Notebook blog.)

                                            2. re: chileheadmike

                                              Me too. I boil the bones down, pick off all the remaining meat, and then save both for gumbo. I keep rendered duck fat in my fridge for the roux, as well. It's easily the best part about thanksgiving leftovers in my house. :)

                                            3. I also make stock out of mine and then can it.

                                              1. I think a cooked carcass will make a decent but not extraordinary broth but it won't be stock. I really never make broth, always stock, but if I did I'd use uncooked parts like wings and backs. When I make stock I use those along with feet and necks. I just don't think that a cooked carcass has enough of anything left to make it really all that great. Just me.

                                                28 Replies
                                                1. re: c oliver

                                                  Most chefs I know only make stock from roasted bones. I tend to do so myself, and if I only have raw I will roast in the oven first. Roasting brings out much more flavor in the end result.

                                                  1. re: coll

                                                    Are you talking poultry or non-poultry? I'd forgotten that a couple of times I have made chicken stock. I put a whole chicken in the slow cooker and when the breast tests done, I'll pull the meat off and continue to cook.

                                                    1. re: c oliver

                                                      Both, same general idea.

                                                  2. re: c oliver

                                                    c o, I throw all the roasted skin, bones, wing edges, etc into the pot, and cook it down for hours. The chilled broth, or stock, whatever it is, becomes a solid mass of gel. It makes the best turkey soup ever.

                                                    1. re: kitchengardengal

                                                      KitchenGardenGal - I want to verify - all of these parts go into the crockpot and that's how you get your stock? That would be awesome!

                                                      I'm usually at a loss with the carcass and after throwing it into the freezer "for later" it usually gets tossed. I could do this method the very next day if I had more info.

                                                      1. re: JerryMe

                                                        JerryMe, I second what KGG said (and Chilidude). You can also add carrots, onions, celery if you choose. Even without veggies you will get a great stock.

                                                        Break up the carcass to fit into your crockpot, cover with water, add veggies if desired, and simmer for 6-12 hrs, drain and strain. Do it this year! You will be happy. :)

                                                        1. re: DuchessNukem

                                                          Even better: If you have a pressure cooker, pop everything in there, bring it up to high pressure, and give it 90 minutes. Perfect stock, much less waiting time, and much less smell in the house.

                                                          1. re: davis_sq_pro

                                                            i love the smell

                                                            1. re: magiesmom

                                                              Absolutely agree. The fragrance of turkey (or chicken) soup simmering is intoxicating.

                                                        2. re: JerryMe

                                                          JerryMe, I just use a big soup pot. My crock pot's not big enough for all this. While DH does the dishes, I sit at the counter and pick the carcass apart. Everything goes in the pot right away. I leave it to simmer for the evening, turn it off before we go to bed, leave it there on the stove, and drain and strain it in the morning.

                                                          I include a couple each of carrots, celery and one big onion, a bay leaf, some dill and thyme. All the turkey parts that are too dry or brown or gristly, plus all the bones and skin go in. No salt - that goes in whatever dish I turn the stock into. All the drippings and crusty bits from the pan that weren't used for gravy go in, too.

                                                          While the turkey roasts, I start the stock with the neck and giblets (no liver - that goes in the stuffing), carrot, onion and celery, herbs,etc. and about 3 or 4 cups of water. Half of that broth, after it's simmered for several hours goes into the gravy, the rest starts the big stock pot.

                                                          I'd love to hear your results. Turkey stock is so much more flavorful than chicken stock. I think you'll be pleased.

                                                          1. re: kitchengardengal

                                                            Thanks for the advice and your confidence - skin, bones went into the crockpot on low with no other liquid. Because of other obligations, it had to sit there for over 12 hours but the results were quick cooled and were put in the frig. There's turkey noodle soup coming up on the very near horizon and I don't feel so intimidated using this method.

                                                            Thank you!

                                                            1. re: JerryMe

                                                              JerryMe, did you put water in the pot?

                                                              Glad to have helped. I would rather have turkey stock than chicken stock any day of the week.

                                                          2. re: JerryMe

                                                            I've done it both slow cooker and stock pot. I like the crock pot for the set and forget properties, but I can stick the stock pot in my 20 degree garage and save the fridge space.

                                                            It makes me feel less bad about not picking every last minute scrap of meat off the carcass since it will get used in it's next "food life" so to speak. And then it usually gets reduced down to fill a cleaned Cool whip container (BIL is addicted) and right into the freezer. I write the re-hydration ratio (how many quarts I started with) on the lid so I know the strength for later

                                                            1. re: autumm

                                                              I love my life in Los Angeles but MAN I miss the 20 degree midwestern garage. So darn handy.

                                                          3. re: kitchengardengal

                                                            Sounds good to me!

                                                            Buona festa del ringraziamento e buon appetito!

                                                            1. re: kitchengardengal

                                                              This is pretty much what we do ever year, on Sunday night, after picking the carcass clean. We add onions, carrots, and celery to the pot, and season with salt, pepper, poultry seasoning, and sage. And, like you, the result after it is refrigerated is a solid gel. It usually gets consumed as turkey noodle soup for lunch or a lazy dinner the following week, adding back into the soup some of the bits of turkey that were picked off the carcass.

                                                              1. re: masha

                                                                Yup! Same here!

                                                                1. re: masha

                                                                  In disregard of all family tradition, DH decided to make the turkey broth tonight rather than waiting until Sunday. It's smelling pretty fragrant right now. I can sense there is turkey noodle soup for lunch tomorrow.

                                                                  1. re: masha

                                                                    Here too!

                                                                2. re: kitchengardengal

                                                                  Same here. I remove the meat and save, then put everything remaining into the pot for broth.Any meat remaining after the carcass is cooked goes to the mutts.

                                                                3. re: c oliver

                                                                  Call it what you wish just as long as it isn't discarded.

                                                                  1. re: ChiliDude

                                                                    I haven't cooked a turkey in about five years and honestly can't remember what I did with the carcass. When I do a Zuni roast chicken I just toss the bones. As I said to (sorta) to each his/her own. I also put NO seasonings/aromatics/whatever in when I make stock. That way I can take it in any flavor direction I choose. Learned that from Sam F and other CHs.

                                                                    1. re: c oliver

                                                                      I cook up my roast chicken carcass, skin and drippings the same way.

                                                                      Whether it's turkey or chicken, I always use the bay leaf, dill and thyme. Those don't add too much herbiness, but they round out the flavor nicely. Then I can use the stock for any Italian or Mexican style or whatever kind of soup sounds good.

                                                                      1. re: kitchengardengal

                                                                        Yep I do it with every roasted chicken carcass too. I don't add spices but I do add aromatics. Then I can it.

                                                                        1. re: kitchengardengal

                                                                          I frequently use my stock in Asian dishes so just want a blank canvas.

                                                                    2. re: c oliver

                                                                      Just looked up the definition of broth. The definition was soup made from stock.

                                                                      1. re: c oliver

                                                                        Why isn't it stock?

                                                                        1. re: c oliver

                                                                          I agree that a raw carcass or bones, roasted alone, sans meat, makes a 'better' stock/broth.
                                                                          The point is that meat or poultry cooked on the bone tastes better because the bones give up flavor to the meat. Leaving less flavor in the bones. But the bones only cooked for an hour or so, if that, in the bird by the time the temperature got up only to 180F.

                                                                          Less flavor isn't the same as no flavor though.

                                                                          A good two to three hours of simmering, to extract all the goodness, collagen, etc., from the bones, still makes a very good stock/broth. Adding a raw wing or leg or two, does help.

                                                                          And the rotisserie chickens we buy are served off the bone, so we can boil the bones for that roasted chicken broth/stock we all adore so much. And a chicken back or two saved in the freezer added to this also helps.

                                                                          As an aside, there is never any roasted poultry skin left over to add to the stock/broth though. It is usually picked off by the time the meal is served. ;-)

                                                                        2. there's an article about this in todays ny times food section.

                                                                          5 Replies
                                                                          1. re: dock

                                                                            Link?

                                                                            1. re: kitchengardengal

                                                                              http://www.nytimes.com/recipes/101573...

                                                                              1. re: DuchessNukem

                                                                                Thanks, Duchess. That really does look like a good soup base. I wouldn't mind taking part of my stock and working these ingredients in.

                                                                                What would go with a turkey-wine base? Kale, yes. Pasta? I'm not sure. Beans or rice? I am pretty good at winging it with any recipe, but this one is stumping me.

                                                                            2. re: dock

                                                                              I'll look for it. Thanks!

                                                                              I found it. I don't add seasoning to the stock until I use it because I'm absentminded and would forget what I put in it.

                                                                              Buona festa del ringraziamento!

                                                                              1. re: ChiliDude

                                                                                My (poultry) stocks get simmered with whatever's in the stock-bag in the freezer. Then I label the resultant freezer baggies appropriately: "ginger chix" "fatty chix" "veggie/chix" "herby chix" "hot wing stock" "thin stock" etc., so I know how to use them later.

                                                                            3. I get irked when some zealous friar tosses our turkey carcass at Thanksgiving. This year we have dinner at another monastery, so Sunday (hopefully after turkey sales), I will roast a bird, but mainly for turkey sandwiches and the carcass for soup.

                                                                              1. so we have reinvented soup...

                                                                                I take the carcass, remove the meat, add the carcass to a pot with some onion and a bay leaf and boil for as long as I see fit...maybe two to three hours or more...
                                                                                I strain, I add any leftover gravy, leftover carrots i chopped up and a whole bunch of chopped up turkey meat. I bring to boil and add as much cream as it needs. Maybe a half a cup, may two cups... I bring back to a boil, adjust seasoning and serve my Cream of Turkey Soup........

                                                                                2 Replies
                                                                                1. re: Gastronomos

                                                                                  I had to come back and thank you for this. I was already making turkey/veg/barley soup, but your post inspired me to add some leftover gravy and a couple glugs of half & half. It was amazing - I wanted to lick the bowl. Thank you!

                                                                                  1. re: CuriousCat

                                                                                    I'm glad you enjoyed ! :-)

                                                                                2. Our turkey gets picked clean, thanks to my ├╝ber-turkey-picking husband. All the bones, cartilage and leftover skin go into the pot on Thanksgiving night. That simmers, while we watch a movie or what-not, then the simmering pot goes into the outdoor fridge for its second day cook-down to about a pint. Next year's gravy, that.

                                                                                  Just before our marriage, the Hub dumped a whole turkey carcass into the trash. He's been making up for that sin ever since. <grin>

                                                                                  1 Reply
                                                                                  1. re: cayjohan

                                                                                    We used to make the stock on Sat or Sun but it is so much better made when the carcass is really fresh.

                                                                                  2. Wow, I can't even imagine throwing out the carcasses! One of the things I'm looking forward to is the great stock I'll get out it, which will then become the base for many a winter soup.

                                                                                    1 Reply
                                                                                    1. re: TorontoJo

                                                                                      Exactly, I already have turkey soup planned for the weekend with stock from the carcass.

                                                                                    2. My grandmother taught me everything I know about cooking. Don't remember her evr doing anything with turkey carcass... but imagine she did. ANY bones wll make at least some stock to use... for cooking rice, veggies, etc.... instead of plain water.

                                                                                      1. I throw the whole carcass in a huge stockpot, add a couple nice bay leaves, two carrots, a few stalks of celery and a big, unpeeled onion. Cover with water and put in the oven at 300F, overnight. This is a technique that I read about on eGullet many years ago. It was declared "liquid gold" then - and I have to agree. It makes the best turkey stock, ever.

                                                                                        56 Replies
                                                                                        1. re: MrsPatmore

                                                                                          Best ever? Better than stock made from roasted legs and wings with the meat still on it? Why would that be?

                                                                                          1. re: Shrinkrap

                                                                                            Shrink, that may be what I'm talking about without realizing it. Thanks for helping me think that through.

                                                                                            1. re: c oliver

                                                                                              I'm not a food scientist, so I'm sorry that I don't have a really good answer to "why" - all I can say is that after trying a gazillion techniques, I tried this one (first reported to me by Steve Shaw, aka "fat guy" of eGullet) and it turns out an amazing stock. I have one in the oven now - this works equally well with chicken carcasses, btw. It's really easy - I'd recommend that you give it a try!!

                                                                                              1. re: MrsPatmore

                                                                                                I think shrinkrap is asking how a cooked carcass could be better than actual meat.

                                                                                                1. re: c oliver

                                                                                                  OK, sorry, I misunderstood. To me, this is "free" (since I was already serving the bird), easy, and delicious. These are three things I like - but I'm not offended if anyone has a different opinion. LOL. Happy holidays and good eating to all!

                                                                                                  1. re: MrsPatmore

                                                                                                    Photos of (slightly overdone) rotisserie turkey that I cooked today and the overnight stock in the oven now. I cooked the bird, removed the large and good bits of meat for serving, and tossed everything else in the pot with carrot, shallot, onion, carrot, celery, bay leaf, peppercorns, celery seed. I'm not a professional, but really this technique is worth a try IMO. It's only been in the oven for an hour and it already smells amazing.

                                                                                                    1. re: MrsPatmore

                                                                                                      Photos disappeared from my response . . . trying again. :(

                                                                                                       
                                                                                                       
                                                                                                      1. re: MrsPatmore

                                                                                                        1. After 12 hours @ 300F. 2. Strained. This is very intensely flavored turkey stock :-)

                                                                                                         
                                                                                                         
                                                                                                      2. re: MrsPatmore

                                                                                                        This has been my approach as well. For Thanksgiving I bought raw parts, but I saw chicken carcases for this purpose and usually cook it 12-18 hours as you do and it's quite flavorful and gels up like a champ.

                                                                                                      3. re: MrsPatmore

                                                                                                        ha, I know what you mean. Free is a taste I really enjoy. I made my broth over night and just strained and put in the fridge to defat. The color is dark golden and the smell is a delicious roasted one. Eager to make mulligatawny later this afternoon.

                                                                                                        1. re: tcamp

                                                                                                          I DID keep my carcass (BULLIES!), and mulligatawny is just what I had in mind!

                                                                                                2. re: Shrinkrap

                                                                                                  Shrinkrap, I just pulled the legs and wings back out of the stock, after the meat started to fall off the bones, saved the meat and put the bones, skin, etc back in the pot. That's how I always do it with chicken, too, so the meat is poached but still has flavor.
                                                                                                  Is that the same way you do it?

                                                                                                  1. re: kitchengardengal

                                                                                                    This is how I do it. I simmer the whole parts until the meat can easily be removed and then plop the bones and any connective tissue back in the pot.

                                                                                                    1. re: kitchengardengal

                                                                                                      Depends on what I'm doing. For my "annual" turkey stock, I roast 5 pounds legs and thighs at 500 until dark, remove to a stock pot, then roast halved onions, and rough chopped carrots and celery. They go into the same pot, with 5 quarts water, and I reduce down to about to two quarts. Strain and toss what is strained out. This is primarily for gravy.

                                                                                                      With chicken, I buy chicken whole, break them down, save wings and backs until I make stock. I do not keep the meat.

                                                                                                      As I say below, I DO keep cooked ham bones for at least one pot of "pot likker".

                                                                                                      1. re: Shrinkrap

                                                                                                        ^^ all that!

                                                                                                        (pot likker, shrinkrap -- pot likker)

                                                                                                        The bone from the spiral-sliced ham at Christmas will be split-pea soup.

                                                                                                        1. re: sunshine842

                                                                                                          Love pot likker, pour me a mason jar full! Granny and I like to enjoy warm pot likker Christmas night from the pot of collards.

                                                                                                          1. re: fldhkybnva

                                                                                                            and again on New Year's, 'cuz it's good luck alongside the blackeyed peas.

                                                                                                            1. re: sunshine842

                                                                                                              And rice. And some version of pork.

                                                                                                          2. re: sunshine842

                                                                                                            Ooops! Fixed it!

                                                                                                          3. re: Shrinkrap

                                                                                                            Correct me if I'm wrong but aren't you saying that you make stock from whole, raw, chicken pieces?

                                                                                                            1. re: c oliver

                                                                                                              For turkey, yes. I buy packages of wings and thighs, just for the make ahead stock.

                                                                                                              With chicken, sort of, if you count wings and backs. I buy whole chickens to get bone in skin on breasts I HATE boneless, skinless, breasts.I sometimes cut the "handle" of the legs off. The breast meat is mostly removed from the bone, and eaten as a separate dish, with or without the legs and thighs. It is just two of us, and husband doesn't like dark meat, so sometimes they go in the stock too.

                                                                                                      2. re: MrsPatmore

                                                                                                        Do you cover the pot?

                                                                                                        1. re: MrsPatmore

                                                                                                          Not sure what I did wrong but this method yielded bland brown water for me which I probably could fix with a long simmer and reduction, but it doesn't seem you reduce it to get "liquid gold." I made a pot of soup nearly every other day last week on the stove and it was "liquid gold." Perhaps the difference was the carcass vs. raw parts, strange.

                                                                                                          1. re: fldhkybnva

                                                                                                            Aww, I'm sorry that this method didn't work out for you, fldhkybnva! Here's a link to the original eGullet thread that got me started making "overnight-oven" poultry stock: http://forums.egullet.org/topic/10765...

                                                                                                            I didn't realize that I've been using this method since I first read about it in 2007, but it has never failed me, and I don't bother using the oven bag as mentioned in the original eGullet thread (because I never have those in my house) although I do use a stock pot with a very tight-fitting lid. I also use a higher heat. So I guess that I'm not actually following the original recipe at all! LOL

                                                                                                            I made 4 batches this week and each time the broth was extremely flavorful and intense. Upon chilling in the fridge, it gelled. But I'm truly sorry that it didn't work out for you, perhaps the ratio of water to turkey parts/aromatics was off? I don't use a whole lot of water (maybe 3 quarts) and I use the whole carcass, as well as necks, giblets, etc. (if I have them).

                                                                                                            1. re: MrsPatmore

                                                                                                              I think it's the water issue! I covered the bones in a very large stockpot so I imagine its just dilute. Are the bones covered with just 3 quarts?

                                                                                                              1. re: fldhkybnva

                                                                                                                Yes, three quarts or less. I haven't measured, but I load up the stock pot with carcass, random bits, anything that I've saved in freezer, add aromatics. Then add water to barely cover the contents of the pot. BTW, after rereading the original eGullet thread from 2007, I realized that I committed my own pet peeve: citing a recipe but then substantially changing it! That drives me nuts. So apologies! PS you may already do this, but I whack up the carcass into smallish chunks before throwing it in the pot.

                                                                                                                1. re: MrsPatmore

                                                                                                                  I'll try it again next time with less water. To cover the bones in this pot I had to add at least 4 probably 5-6 quarts

                                                                                                                  1. re: fldhkybnva

                                                                                                                    Oh, dear. I'm sorry that my original suggestion led you down the wrong path - yes, that's way too much water for only one carcass. If you're not otherwise busy, if go ahead and trying reducing it via gentle simmer. I think you can still rescue it! Best wishes and good luck, MrsP

                                                                                                                    1. re: MrsPatmore

                                                                                                                      I felt so bad about the miscue that I just went and looked at my pots. Pot #1 is a 13.25 quart dutch oven with tight lid. That was filled with chopped up turkey carcass, necks, giblets, celery, carrots, onion, shallot, bay leaves, parsley stems (everything is given a rough chop). To that pot, I added water to just barely cover everything. I cooked overnight at 275F - 300F.

                                                                                                                      After 12+ hours, removed from oven and strained into Pot #2, a 5 qt. stainless soup pot. The strained broth filled Pot #2 about 1/2 full. So my best guess is that I used between 2.5-3.0 quarts of water at the outset. Once again I do apologize that my initial directions were less than clear!

                                                                                                                      1. re: MrsPatmore

                                                                                                                        I did something similar and it filled not only pot #2 but also a large mixing bowl, problem solved. No worries! I'll live without turkey stock or try to reduce it. Plus, this was the bird that sat in the oven overnight with the oven off so maybe it's a sign :) The darn bird should have gone in the trash can to begin with.

                                                                                                                        1. re: fldhkybnva

                                                                                                                          another idea -- pick up more poultry parts somewhere -- a chicken carcass, a few turkey parts (roasted or not - your call) -- and use your watery broth as a starting point.

                                                                                                                          Sounds like it's just weak, so it's pretty easy to fortify it.

                                                                                                                2. re: fldhkybnva

                                                                                                                  We make ours in a stockpot on top of the stove but the same advice holds. Since the turkey has been cooked already, don't add nearly as much water as you would with raw parts.

                                                                                                                  1. re: masha

                                                                                                                    Great, thanks for the tips.

                                                                                                              2. re: fldhkybnva

                                                                                                                I'd also pick up a bunch of chicken feet at an asian market. I have a bagful in the freezer and toss a couple in with a chicken carcass when I think the stock could benefit. I didn't do it with the turkey carcass b/c I didn't have room for much water in the slow cooker and was sure I'd have a rich stock w/o the feet.

                                                                                                                1. re: tcamp

                                                                                                                  This is what I plan to do for my next batch of chicken stock. I read a few links online - do you actually have to remove the talons. I think I can handle chicken feet but not chopping off their toenails.

                                                                                                                  1. re: fldhkybnva

                                                                                                                    I don't cut their nails off and nothing bad has happened. I am not interested in poultry pedicures!!

                                                                                                                    Having the feet in a bag in the fridge is fun. I like to pull the bag out and wave it around when people asking "what's for dinner????" start to annoy me.

                                                                                                                    1. re: tcamp

                                                                                                                      I'll take your word for that poultry pedicure bit, tcamp, as I was traumatized by an early childhood experience involving cleaning a neighbor's chicken coop. I absolutely cannot bear to look at chicken feet with the nails still on them!

                                                                                                                    2. re: fldhkybnva

                                                                                                                      You don't have to do anything. But for me, using a pair of poultry shears to snip off the toe nails is the easiest way to ensure that there's no chicken shit in my pot.
                                                                                                                      http://chowhound.chow.com/topics/8883...

                                                                                                                  2. re: fldhkybnva

                                                                                                                    Stock saved! I simmered it down this afternoon added a pinch of salt and it was indeed "liquid gold." It was so rich in fact that I felt satisfied at one bowl rather than my usual vat of soup. I happened to fall asleep and left a few tbsps in the bowl which gelled up nicely at room temperature :)

                                                                                                                    1. re: fldhkybnva

                                                                                                                      OK that is very good news. The gelling at room temperature means you really did good. Even the stuff I make doesn't usually gel until it starts to chill! LOL Great work and glad that it suited your tummy today! As a fellow insomniac, I would also give congrats on the afternoon nap. :-)

                                                                                                                      1. re: MrsPatmore

                                                                                                                        "As a fellow insomniac, I would also give congrats on the afternoon nap. :-)"

                                                                                                                        Okay?

                                                                                                                        My "carcass stock" is at about three hours, but if sleep is calling my name I'm outta here!

                                                                                                                        Since I am re doing my "Brazilian" collards in "pot likker" that might not happen. Sooo good. Even with smoked turkey.

                                                                                                                        1. re: Shrinkrap

                                                                                                                          LOL Shrinkrap - that comment was for fldhkybnva, who mentioned taking a nap after consuming a bowl of her long-suffering, but finally successful, turkey broth today!

                                                                                                                          But as long as you are here, what are Brazilian collards? Collards are extremely popular here, but spouse prefers collards made with smoked pork hock and cooked forever. I'm tired of making them the same way over and over. And, I don't eat pork. (BTW spouse goes ape for the pot likker, too)

                                                                                                                          1. re: MrsPatmore

                                                                                                                            "LOL Shrinkrap - that comment was for fldhkybnva"

                                                                                                                            Yes, I know. I was just butting in.

                                                                                                                            "Brazilian-Style Collard Greens"
                                                                                                                            http://www.epicurious.com/recipes/foo...

                                                                                                                            "Serve immediately" is the bane of my existence.

                                                                                                                            This one got better reviews;

                                                                                                                            "Couve a Mineira (Brazilian Collard Greens)"
                                                                                                                            http://thedomesticman.com/2013/08/27/...

                                                                                                                            1. re: Shrinkrap

                                                                                                                              Brazilian Collards sounds great to me but would go over like a lead balloon with the others in my house! They never met a collard they didn't want to cook to death and drown.

                                                                                                                              Maybe I'll make a small batch for myself next mess of collards that I fetch home. LOL

                                                                                                                              1. re: Shrinkrap

                                                                                                                                I'm an insomniac too! I actually usually run on 3 hours a night, not well I might add. However having my energy zapped by a virus has cured me of sleep deprivation, at least until I return to work tomorrow.

                                                                                                                                Pot likker, can't resist that stuff! I made collards last year and would bring a jar to drink at work and my colleagues thought I was insane, I had to consult google to prove to them that "it's a thing."

                                                                                                                                1. re: fldhkybnva

                                                                                                                                  Why has it been a year since you made collards? Especially with your stomach of late, pot likker might be just what you need.

                                                                                                                                  1. re: MrsPatmore

                                                                                                                                    They never turn out like granny so I gave up but I think you just have me a great idea!! Actually it's one of few things that seem palatable today, it falls in the comfort soup category and that's all I want, soup and veggies, anything else is revolting. You rock, I guess I'll simmer some collards to death this week and freeze extra for the weekend. I could inhale a bowl of them and the likker, I don't usually do veggie meals but that one would work (let's ignore the hamhock:)

                                                                                                                                    1. re: fldhkybnva

                                                                                                                                      When I'm in a hurry to get the collards cooked, I skip the pork hock, use one tbs. of bacon fat and cook in pressure cooker with meat broth.

                                                                                                                                      1. re: MrsPatmore

                                                                                                                                        Good idea! I don't have a pressure cooker but bacon works in a pinch and I think my grandma uses hamhock and bacon! I usually use chicken broth but maybe I'll try out some beef broth. Now I'm jonesin for collards, my mason jar is ready.

                                                                                                                                        1. re: fldhkybnva

                                                                                                                                          Huh? With your schedule, you of all people need a pressure cooker!! They aren't that expensive (decent 6 qt Fagor around $40 on Amazon) and quickly pay for themselves in time and money saved.

                                                                                                                                          1. re: MrsPatmore

                                                                                                                                            For some reason they've always scared me :)

                                                                                                                                            1. re: fldhkybnva

                                                                                                                                              Don't be scared, they have I think 3 different safeguards built into them. I have 2 Fagors, a medium size and a really big one. I've made everything from stock to osso buco to risotto to pork chile verde to dried beans and have even done 3 dozen tamales in my trusty pressure cooker. Once you try it you will be hooked!

                                                                                                                                              1. re: RWCFoodie

                                                                                                                                                I love my pressure cooker -- makes worknight dinners MUCH easier!

                                                                                                                                                But I, like Mrs. Patmore, don't care for stock made in a pc, other than in an emergency.

                                                                                                                          2. re: MrsPatmore

                                                                                                                            I have hated being sick but it's made for some awesome naps! I just seem to pass out like a rock.

                                                                                                                      2. re: MrsPatmore

                                                                                                                        I followed your suggestion. I put the carcass and skin etc. in my 5.5 quart dutch oven with half an onion, a carrot and two celery stalks rough chopped and cooked it overnight at 300. (well at 5:30 a.m. I woke up, turned off the oven and went back to bed for a while!). When I checked it in the morning, almost all the liquid had evaporated and the bones sitting up above the liquid were roasted deep brown (but not burned). I was quite surprised by the amount of evaporation because I did have the cover on the pot. I strained the liquid and had about 1.5 cups of deep brown liquid that basically tastes like gravy but without the thick mouthfeel. Since there still seemed to be a lot of flavor in the toasted brown bones, I discarded the parts that looked like mush and filled my pot for another go round, adding some fresh veg and two leg bones that didn't fit in the first pot. This I stuck in the oven for about 6 hours, yielding 8 cups of rich, golden brown stock.

                                                                                                                        1. re: Westminstress

                                                                                                                          When it gets that thick, you can call it turkey demi glace!

                                                                                                                      3. Is it okay to make broth after personally gnawing meat off of all of the bones?

                                                                                                                        1 Reply
                                                                                                                        1. re: FoodPopulist

                                                                                                                          Yes.

                                                                                                                        2. And this just in.

                                                                                                                          Peanut Butter and Jelly go well together.

                                                                                                                          3 Replies
                                                                                                                          1. re: ipsedixit

                                                                                                                            Yeah, when I first read this, I thought, next news flash--don't discard the dark meat when you make turkey, after you're removed the white. You can use that, too. However, this thread has shown that there are people who have not done the stock thing. Our carcass disappeared after Thanksgiving and I assumed my FIL had taken it. My husband just told me he froze it. Good man.

                                                                                                                            1. re: chowser

                                                                                                                              You obviously married a wise man, who apparently also has very good taste in women.

                                                                                                                              1. re: ipsedixit

                                                                                                                                LOL, you're too kind. Actually, it's probably fear of nagging that made him that way.

                                                                                                                          2. Do you think it would be rude of me to facebook request that friends who are considering throwing out their carcasses to save them for me?

                                                                                                                            2 Replies
                                                                                                                            1. re: pagesinthesun

                                                                                                                              If you have friends on Facebook who are throwing away their turkey carcass, you should unfriend them.

                                                                                                                              1. re: ipsedixit

                                                                                                                                Love...that's funny! Although from following your posts, I know you're serious! Happy Thanksgiving, ipsedixit!

                                                                                                                            2. next month, when we cook our Christmas ham, can we not discard the ham bone?
                                                                                                                              can we use it to cook our black eye peas and greens?
                                                                                                                              :-)

                                                                                                                              26 Replies
                                                                                                                              1. re: Gastronomos

                                                                                                                                Good question, G.

                                                                                                                                1. re: Gastronomos

                                                                                                                                  Oh, that's how I make my favorite potato soup!

                                                                                                                                  Never toss that ham bone.

                                                                                                                                  1. re: Gastronomos

                                                                                                                                    I ALWAYS keep the ham bones! I hardly ever cook a whole ham, so it seems way more worth the space.

                                                                                                                                    Poultry bones seem a lot easier to come by. I almost always buy chickens whole, bone the breasts, and freeze the bones, wings, leg tips, backs. Free the stock in ice cube trays when I am out of space. I do not pick the meat off after making stock from it.

                                                                                                                                    Does no one else have limited freezer space?

                                                                                                                                    1. re: Shrinkrap

                                                                                                                                      I have limited freezer space, as well, so I usually have a tub of chicken or ham stock in the back of the fridge, and just dip out what I need. Or if it's been in there awhile, I'll turn it into a pot of soup.

                                                                                                                                      I don't make huge batches of stock, I'd just as soon make it more often in smaller amounts.

                                                                                                                                      The meat never stays in after it's cooked. I take the meat off while it still has flavor.

                                                                                                                                      1. re: kitchengardengal

                                                                                                                                        I am guessing from your name you have lots of home grown produce to store as well! Right now I have a whole winters worth of peppers and pesto.

                                                                                                                                        1. re: Shrinkrap

                                                                                                                                          This year was so rainy that we only put up jams, pickles and relish. The tomatoes and peppers yielded just enough for salads.. last year we canned 140 pounds of tomatoes, and pickled or froze a good amount of peppers.
                                                                                                                                          The rain spread fungus throughout the garden, and we lost a lot of plants.

                                                                                                                                        2. re: kitchengardengal

                                                                                                                                          You store stock in the fridge? For how long please?

                                                                                                                                          1. re: c oliver

                                                                                                                                            I do, and do it for weeks. Sometimes months.

                                                                                                                                            1. re: ipsedixit

                                                                                                                                              Me too, stock lasts a LONG time in the fridge.

                                                                                                                                              And on ham bones, I wish they were more readily available on their own. I have to buy a couple of hams a year, just so I can make split pea soup, or Senate Soup. If I could just get the bone, I'd be very happy (and yes I know Honey Baked Ham sells them but there is only one within 200 miles so I don't want it THAT much!)

                                                                                                                                              1. re: coll

                                                                                                                                                coli - look for bone-in ham steaks. Not a huge bone, but enough for a small-family batch of split pea soup or Senate Soup.

                                                                                                                                                1. re: MidwesternerTT

                                                                                                                                                  What I crave is that big shank bone, no deals right now but when I see a good price I will stock up.

                                                                                                                                                  1. re: coll

                                                                                                                                                    If you can't find a ham bone or hocks, try smoked pork neck bones in your soup pot or pot of greens. So good!

                                                                                                                                                2. re: coll

                                                                                                                                                  No smoked ham hocks available in your area? Boiling the rind on the hocks adds a lot of collagen to the soup.

                                                                                                                                                  1. re: coll

                                                                                                                                                    ask your butcher? How about the deli counter?

                                                                                                                                                    1. re: sunshine842

                                                                                                                                                      The delis here sell cold cuts, no bones involved. Oh well.

                                                                                                                                                3. re: c oliver

                                                                                                                                                  I make three to ten quarts of stock a week for my mother, different flavors depending on what bones I'm able to buy or have on hand from preparing meals. Depending on what she feels like consuming some may be in the refrigerator for two weeks or more, and they're always fine. These are concentrated to the point that they're solidly gelled when cold and they're not skimmed so there's a fat layer on top. I pour the boiling hot stock into quart-size containers, screw the lids on, let them cool on the counter until they can be handled easily, then refrigerate while they're still warm.

                                                                                                                                            2. re: Gastronomos

                                                                                                                                              You should save the ham bone, by all means. I live in the South (now) and people here buy pork bones to use as seasoning for greens, beans, soups and other dishes. The bone that comes with your ham is worth money!

                                                                                                                                              1. re: MrsPatmore

                                                                                                                                                You betcha -- I even cruise through the Honeybaked Ham store every time I'm in the neighborhood to see if they have bones to sell -- they're dead cheap, have lots of meat left on them, and they make killer good soups.

                                                                                                                                                1. re: MrsPatmore

                                                                                                                                                  To take us back to the turkey topic, where I live in the San Francisco area, Southern restaurants often use smoked turkey wings, necks or tails in lieu of ham bones to flavor those dishes. (And so they can say there's no red meat in them.)

                                                                                                                                                  1. re: Melanie Wong

                                                                                                                                                    I used smoked wings a couple of months ago. Good stuff -- you get the smoky, salty flavor.

                                                                                                                                                    1. re: Melanie Wong

                                                                                                                                                      That's what I use when cooking for my daughter.

                                                                                                                                                      1. re: Melanie Wong

                                                                                                                                                        We bought a smoker recently and are smoking anything that can't run fast enough :) Our Latino market generally always has them.

                                                                                                                                                        1. re: c oliver

                                                                                                                                                          What kind of smoker did you get? I'm thinking of an upgrade.

                                                                                                                                                          1. re: Shrinkrap

                                                                                                                                                            You may want to head over to the new BBQ, Smoking & Grilling board to talk about smoker info,
                                                                                                                                                            http://chowhound.chow.com/boards/93

                                                                                                                                                        2. re: Melanie Wong

                                                                                                                                                          Yeah, I like smoked turkey necks or wings in a pot of soup to use in greens....I love pork first but have family who don't eat pork so I sub smoked turkey and it's delicious.

                                                                                                                                                      2. re: Gastronomos

                                                                                                                                                        surely you jest, no one would throw away a good ham bone. So many uses. It's usually red beans and rice at my house.

                                                                                                                                                      3. Doesn't everybody make jook with the carcass?

                                                                                                                                                        11 Replies
                                                                                                                                                        1. re: ricepad

                                                                                                                                                          Apparently not.

                                                                                                                                                          Which is why it's important to let people know that peanut butter pairs well with jelly. Especially when accompanied by bread.

                                                                                                                                                          1. re: ipsedixit

                                                                                                                                                            Heathens.

                                                                                                                                                            1. re: ricepad

                                                                                                                                                              More like Martians.

                                                                                                                                                              1. re: ipsedixit

                                                                                                                                                                Their loss, eh?

                                                                                                                                                          2. re: ricepad

                                                                                                                                                            My FIl and I used to fight over the carcass until I realized he made much better jook. It's his now and I go over to eat.

                                                                                                                                                            1. re: chowser

                                                                                                                                                              What does he put in his that makes it better?

                                                                                                                                                              1. re: ricepad

                                                                                                                                                                I don't know for sure but he's far more experienced while I do the American version. It could be good quality dried scallops. I can't pay that much for something. But, he also has more spices, etc. Or it could be msg. I have nothing against it but I don't usually have it at home.

                                                                                                                                                                1. re: chowser

                                                                                                                                                                  I know lots of people do it, but I've never been a big fan of conpoy in turkey stock.

                                                                                                                                                                  I think ginger and bay leaf are keys. Goji berries are good too.

                                                                                                                                                                  1. re: ipsedixit

                                                                                                                                                                    Bay leaf in jook? Really? Never thought of that...

                                                                                                                                                            2. re: ricepad

                                                                                                                                                              Turkey jook is the best part of Thanksgiving feasting. Second would be the lop cheong/black mushroom glutinous rice stuffing.

                                                                                                                                                              1. re: Melanie Wong

                                                                                                                                                                Usually at our house, the former is post-Thanksgiving, while the former is during Thanksgiving.

                                                                                                                                                                Both good.

                                                                                                                                                            3. i have a friend that used to pack up the carcass and force one of her friends to take it home because she didn't want to deal with it. yes she's weird, but when it was my turn, i was pleased! made delicious soup with it. i absolutely hate roasting turkeys but i'll gladly make stock.

                                                                                                                                                              10 Replies
                                                                                                                                                              1. re: augustiner

                                                                                                                                                                Confession time - your friend and I share the "don't want to deal with it" gene. Fortunately, we're usually house guests and don't get offered (or forced to take) the carcass. I'm right there for the prep and picking, but by the time we're done making and serving a turkey meal and getting the leftover meat put away, I am tired of fussing with that bird.

                                                                                                                                                                We're not much for poultry-based soups in our small household, and while we understand the rave reviews of others, we'll just pass on the stock-making activity, thanks.

                                                                                                                                                                1. re: MidwesternerTT

                                                                                                                                                                  I agree! I have to force myself to do it because I really just want to toss it. Tonight I had the stock pot ready for the carcass to resist the temptation to lift the trash can lid

                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                    Haha same here for me tonight . . . this was the 4th turkey that I've cooked in 4 days and I really didn't feel like dealing with the carcass! That's the beauty of the oven method, though. I just threw everything in a huge stockpot, covered with water and into the oven at 300F. I'll take it out of the oven after coffee tomorrow morning, when I'll have more energy.

                                                                                                                                                                    1. re: MrsPatmore

                                                                                                                                                                      Oops forgot to turn on the oven, probably shouldn't use that carcass eh? Or do you think it's ok since it'll be heated?

                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                        I know a lot of people that would say it's fine, but I'm not one to take chances. I would not cook it considering it was probably in the so-called "danger zone" (40F - 140F) overnight. When I do the risk vs. benefit analysis, I err on the side of throwing it out. But I've spent a lot of time in countries that don't use refrigeration, even for meat, and many folks don't have a problem with it. As I said, I'm just not one of them! LOL YMMV

                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                          Honestly, it'll be okay. Because the carcass was cooked already, it'll be fine once it's heated. If it were a raw carcass, even I would say "no" and I tend to eat *everything*.

                                                                                                                                                                          1. re: cornedhash

                                                                                                                                                                            Hmm, decisions decisions.

                                                                                                                                                                            1. re: cornedhash

                                                                                                                                                                              and you're going to keep it at boiling temperatures for several hours?

                                                                                                                                                                              I wouldn't worry too much.

                                                                                                                                                                              100% safe? Probably not....but 100% risky? No way.

                                                                                                                                                                              1. re: sunshine842

                                                                                                                                                                                I threw it in the oven. If I'm dead by 2014 we'll know why :)

                                                                                                                                                                      2. re: MidwesternerTT

                                                                                                                                                                        I had to pass on my mom's turkey carcass because it just wouldn't survive the trip home (3 hour car drive in 50 degree temps, early Christmas gifts for kiddo mean NO space in the car to stuff in a borrowed cooler). She was just "done" with it, even though I offered to set her up to make broth/stock. She just didn't want her house to smell like turkey any more

                                                                                                                                                                    2. sometimes I'll break the carcasses into smaller pieces, and freeze until I have "a collection" for making stock. Two or three small carcasses will fill the 15L stock pot nicely.

                                                                                                                                                                      1. Just curious - other than resulting in a lightly salted broth, is there anything to consider using the carcass if the turkey was brined?

                                                                                                                                                                        9 Replies
                                                                                                                                                                        1. re: msmarm

                                                                                                                                                                          No.

                                                                                                                                                                          1. re: ipsedixit

                                                                                                                                                                            I look forward to 'turkey stock day'.
                                                                                                                                                                            After as much meat has been removed as possible I take the carcass outside and literally smash the bones into small pieces between clean dish cloths.
                                                                                                                                                                            Then into the stock pot, and this is the important bit: I always add some fresh pork bones and a hand full of leeks or green onions.
                                                                                                                                                                            Nothing else except a pinch of Kosher salt.
                                                                                                                                                                            I'll slow simmer this, NEVER boil, for about four hours. Then strain the stock through cheese cloth then reduce down to where I have a couple of ice cube trays worth of the stock then the cubes go into a couple of Zip locks then into freezer. This gives me enough 'mother' stock to last for a couple of months.

                                                                                                                                                                            1. re: ipsedixit

                                                                                                                                                                              Agree with ipsedixit. My turkeys are always brined and we never end up with an overly salty broth. I've cooked four turkey dinners this week, making overnight broth from each of the carcasses. I now have broth coming out my ears. I'm going to see if I can gift some of it. I'm frankly tired of turkey altogether at this moment!

                                                                                                                                                                              1. re: MrsPatmore

                                                                                                                                                                                I'm usually pretty lax with this stuff but given my recent bug I guess it should go in the trash. Boo the cavity of that bird with the herbs and drippings smells great.

                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                  I suppose you could take it to work and run it through the autoclave. LOL! Or a long time in a pressure cooker on high pressure (15 psi) should get you temperature ~250F which together with the pressure might kill off any pathogens, sadly that would probably kill off most of the flavor, too. I find that stocks make in a pressure cooker tend to have a flat taste.

                                                                                                                                                                                  1. re: MrsPatmore

                                                                                                                                                                                    Not sure I'd want stock from an autoclaved bird...not only would leave me with flavorless bones but oh my does that thing smell AWFUL!

                                                                                                                                                                                    1. re: MrsPatmore

                                                                                                                                                                                      Mrs.Patmore: I can't remember if I've posted on this thread already and am too lazy to read the whole thing... Re stocks made in the pressure cooker tasting flat to you, I always make carcass broth in my pressure cooker. It produces a highly flavored, extremely rich product that gels at room temp! It's anything but flat. But that's just me I guess ;-)

                                                                                                                                                                                      1. re: RWCFoodie

                                                                                                                                                                                        Thanks for your response, RWC - I actually used the pressure cooker for years before I found the overnight technique. I still use the PC to make broth when I only need a little bit, if I'm in a hurry, etc. but when I compare the overnight oven flavor side-by-side with my PC broth, the latter seems to lack a depthness or richness compared to oven broth. For this reason, I'll sometimes add one teaspoon of dried mushroom powder, and a bit of acidity (e.g., splash of wine) to help out the PC broth's flavor. I agree, though, you get a ton of gelatin from a PC! I'm a huge fan of pressure cookers!

                                                                                                                                                                                        1. re: MrsPatmore

                                                                                                                                                                                          MrsP, I will have to give that overnight in the oven method a try, it really does sound interesting, thanks!

                                                                                                                                                                            2. When simmering the bones for stock, do I include the cooked celery and onion that were in the cavity, or use fresh? Do I include the skin?
                                                                                                                                                                              Thank you.

                                                                                                                                                                              4 Replies
                                                                                                                                                                              1. re: BangorDin

                                                                                                                                                                                Yes, use the cooked celery and onion, plus add fresh, and some carrots. And include all the skin and crusty bits and drippings from the pan. There's lots of flavor in all that stuff!

                                                                                                                                                                                1. re: BangorDin

                                                                                                                                                                                  I do both the veggies that were cooked inside the bird, and some fresh. Right now I have the bones simmering away, with onions, celery, parsnips, carrots, plus the stems from the parsley and some other fresh herbs I used yesterday. I also include skin and tendons/gristly parts of the legs, the wing tips, etc.

                                                                                                                                                                                  1. re: Springhaze2

                                                                                                                                                                                    I also use old and add fresh. This morning SO polished off the meat on the turkey wings and they went in the pot as well as an extra leg filet of meat still attached to the ankle.

                                                                                                                                                                                  2. re: BangorDin

                                                                                                                                                                                    Relax.

                                                                                                                                                                                    Do whatever you want. Cooked celery, or new. Don't matter. Skin, nor skin. Totally one of personal preference.

                                                                                                                                                                                    Again, relax. You are making STOCK. Not something fey and dainty like croquembouche.

                                                                                                                                                                                    At the end of the day all you're doing - no matter how you do it - is just boiling water with bird bones in it, and trying to convince yourself at the end of the process that you've made this magical seasoned water that is somehow significantly better than just adding salt and pepper to hot water.

                                                                                                                                                                                  3. Anybody else find making broth/stock from the turkey carcass to be oddly satisfying? In a "good for the soul" kind of way? I just find pleasure in putting those bones and things that would be thrown out into a pot and making something versatile and delicious. Or maybe it's the tradition that was handed down from my mother and grandmother.

                                                                                                                                                                                    While sometimes chopping onions, carrots and celery is just a step I take to make a mirepoix to start another dish. I find pleasure in roughly cutting up some veggies with no real concern for size or shape. Using up the "less than perfect" last two or three carrots left in the bunch, the onion that is getting a bit soft, a parsnip or a leftover turnip because I bought one too many, or the fibrous outside stalks of celery that might get thrown out, the stems from the fresh parsley, thyme and sage that was used to make the dressing.

                                                                                                                                                                                    Maybe its the aroma as the stock is simmering away on the stove...just down-home and a reminder of being home for the holidays.

                                                                                                                                                                                    12 Replies
                                                                                                                                                                                    1. re: Springhaze2

                                                                                                                                                                                      I feel this way about both chicken and turkey. I feel like I'm really using what I have in that "good for the soul" sort of way and the soup is always very soothing. Your point about the "rusticness" of it all is a good point. I always feel motherly in that "take care of the world" kind of way as I'm plopping in onions, carrots and celery, toss in a bay leaf, garlic cloves, it's so simple so as to feel special. My stock has been in the oven for 5 hours now and the smell has just made it's way into the family room. The smell is intoxicating.

                                                                                                                                                                                      1. re: Springhaze2

                                                                                                                                                                                        Absolutely, springhaze. I find the idea of rushing the process or using a pressure cooker very unattractive. I love having that bubbling burping pot on the stove all day or waking up to that amazing smell if I've made it in the crock pot overnight. And yes, I love using something that would otherwise be discarded and turn it into something so versatile and useful and satisfying.

                                                                                                                                                                                        1. re: Springhaze2

                                                                                                                                                                                          Yes, absolutely, it is that same feeling I get when my entire dinner comes from my own garden.
                                                                                                                                                                                          My mother was a good one, but she never made stock, canned anything, or grew any vegetables except a few tomatoes. So I don't have a nostalgic feeling about any of them... I just love knowing I made food happen from its very basic components.

                                                                                                                                                                                          Plus, as a dyed in the wool recycler, making stock fulfills my need to reduce and reuse.

                                                                                                                                                                                          1. re: kitchengardengal

                                                                                                                                                                                            Maybe that last part is part of it for me, too. The bones can't go in the compost pile so I have a need to find something useful to do with them.

                                                                                                                                                                                            1. re: kitchengardengal

                                                                                                                                                                                              I *love* the feeling I get when I can things and open the cupboard to see jars of brightly-colored goodies that I've canned all lined up on the shelf. Might be jam, or tomatoes, or dilly beans...but it makes me really proud of myself!

                                                                                                                                                                                              1. re: sunshine842

                                                                                                                                                                                                Awesome! I feel pretty good when it first goes in, but feel pretty bad when I see jars labeled 2007, still in there! At some point I just had to accept certain realities. Sigh.

                                                                                                                                                                                                1. re: sunshine842

                                                                                                                                                                                                  sunshine, here's a pretty picture for you. A batch of last year's peach jam cooling on the counter.

                                                                                                                                                                                                   
                                                                                                                                                                                                  1. re: kitchengardengal

                                                                                                                                                                                                    Nice! What a pretty rosy-pink, too!

                                                                                                                                                                                              2. re: Springhaze2

                                                                                                                                                                                                Thanks fldhkybnva, weezieduzzit and kitchengardengal for your great responses! It's so nice to know that other people understand.

                                                                                                                                                                                                Feeling "motherly" is a perfect description. I make broth/stock whenever I roast a chicken or turkey, The aroma in the house is amazing, with a pot bubbling away on the stove.

                                                                                                                                                                                                My husband walked into the house a little while ago and said, wow, it smells amazing in here, as he proceeded to take out a spoon, just for a little taste. It still needs another 2 hours or so to reduce, but is coming along nicely.

                                                                                                                                                                                                We are "homesteaders" that recycle and reuse whatever we can, so that certainly is part of the satisfaction.

                                                                                                                                                                                                1. re: Springhaze2

                                                                                                                                                                                                  I love the stare I give SO when he approaches a pot that needs to simmer x number of hours. Too bad for us the stock will not finished until midnight or so so it's turkey soup for breakfast. I've been looking for something creative but I think your post inspired me to stick with a classic - good broth, celery, carrots, chicken, noodles, fresh thyme and black pepper.

                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                    I'm planning to make at least three kinds of soup out of this stock. One a basic turkey/noodle/veggie as you mentioned.

                                                                                                                                                                                                    For tonight, I'm using some of the stock for mashed potato soup, which will also incorporate the leftover creamed onions and puree.

                                                                                                                                                                                                    And a rich turkey/wild rice soup, kind of like this recipe: http://www.washingtonpost.com/pb/reci...

                                                                                                                                                                                                2. re: Springhaze2

                                                                                                                                                                                                  I got lots of stares today at work as I guzzled a warm jar of turkey stock, but boy was it delicious and felt "oddly satisfying" particularly imbibed via an old jar :)

                                                                                                                                                                                                3. I don't like turkey broth, turkey stock or turkey soup, so after my turkey carcass has been picked clean I throw it out with a clear conscience.

                                                                                                                                                                                                  10 Replies
                                                                                                                                                                                                  1. re: benbenberi

                                                                                                                                                                                                    Is there something in particular you can pinpoint that you don't like about it? Just curious

                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                      the flavor... I'm not a really a fan of turkey period, so concentrated turkeyness in liquid form holds no appeal.

                                                                                                                                                                                                    2. re: benbenberi

                                                                                                                                                                                                      I too don't like a straight turkey taste, but do enjoy a properly flavored turkey stock. First I smother my turkey with Old Bay before baking. In the pot with the carcass I put all the drippings and skin. I throw in the leftover celery and onion trimmings, including the onion skins. I toss in a garlic clove or two, and two big bay leaves and a few sprigs of thyme. Then I add enough water to cover all this by about 4 inches. Slam the lid on and simmer for hours. I think the bay leaf helps tame the turkey taste.
                                                                                                                                                                                                      P.S. The dogs and cats love stock of any sort on their food!

                                                                                                                                                                                                      1. re: hippioflov

                                                                                                                                                                                                        Lucky pets!

                                                                                                                                                                                                        1. re: hippioflov

                                                                                                                                                                                                          My husband calls the aroma of the stock made from raw turkey "raw" (even after it has cooked for quite some time)! Not sure what that means, other than he does not like it.

                                                                                                                                                                                                          1. re: hippioflov

                                                                                                                                                                                                            I always hesitated to give the cat stock since it has onions and garlic but I guess you haven't run into any issue. I imagine the compounds are fairly dilute.

                                                                                                                                                                                                          2. re: benbenberi

                                                                                                                                                                                                            I don't like it either, it always tastes overcooked to me. The turkey has been cooked once and then the bones are boiled so that the meat tastes like saw dust. Ick. A coworker shares her turkey soup after Thanksgiving and people fight over it. I tasted it thinking I was doing it wrong and could use her recipe, it was just as dreadful as the slop I made and she is an amazing cook. I give my turkey a rest after he/she gave his/her all at dinner. Ok, y'all can throw your virtual tomatoes at me now.

                                                                                                                                                                                                            1. re: free sample addict aka Tracy L

                                                                                                                                                                                                              How is this different than stock made from chicken carcass? Just wondering. I assume because it isn't cooked as long to begin with you don't find it as overcooked?

                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                If I don't use a turkey carcass it would make sense I wouldn't use a chicken carcass.

                                                                                                                                                                                                              2. re: free sample addict aka Tracy L

                                                                                                                                                                                                                You're supposed to toss any solids that go into the stock pot -- bones, meat, veg, whatever. If you want meat in the soup, add some other meat back in to the stock later. Nothing solid that comes out of the stock pot after it's been simmering for 12+ hours (or pressure cooking, or whatever) has any flavor. Maybe it still has some protein that you could use if you're desperate for nutrition. I doubt anyone debating turkey carcass use cases has that particular issue.

                                                                                                                                                                                                            2. I hope that everyone who posted to my suggestion had an enjoyable Thanksgiving celebration. I also wish those of you who made turkey stock enjoy it.

                                                                                                                                                                                                              I made my stock yesterday. It will be used to make risotto along with the pieces of turkey meat that were picked of the carcasses.

                                                                                                                                                                                                              Buon appetito!

                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                              1. re: ChiliDude

                                                                                                                                                                                                                I made turkey stock for the first time yesterday and let it chill overnight. Pulled off a good amount of fat --it had seemed greasy when I tasted it last night -- and now I have a lovely, jellied but not solid stock that will be tucked away in the freezer, replacing the chicken stock I used up on Thanksgiving. Look forward to using some in a risotto.

                                                                                                                                                                                                              2. So what do I do? I have the carcass here. It's got some stuffing in the crevices. Do I scrape that out? I also have a ham bone can I put that in it too? I'm going to make gumbo with the stock.

                                                                                                                                                                                                                13 Replies
                                                                                                                                                                                                                1. re: LuluTheMagnificent

                                                                                                                                                                                                                  Just throw it all into the pot -- no pickin' necessary. Stuffing, turkey, ham -- it's all good.

                                                                                                                                                                                                                  (says she who made soup with a ham hock and a couple of letover turkey wings last night -- I started with a bag of 13-bean soup mix -- throw away the seasoning mix -- celery, carrots, parsley, onion, a few bay leaves, a generous dollop of dried thyme, and let it all work in the crockpot on low overnight. When I got up this morning, added a can of crushed tomatoes, and shazam -- soup.

                                                                                                                                                                                                                  Not too horribly far from gumbo, if I'd changed the seasonings up.

                                                                                                                                                                                                                  1. re: LuluTheMagnificent

                                                                                                                                                                                                                    I threw my entire carcass (broken in half) into a big stockpot (stuffing/herbs in the crevices and all). Soon I will add a carrot, a stalk of celery, a halved onion, and a bay leaf. If I had a ham bone I'd probably toss it in because a) everyone in the pool! and b) if you're making gumbo with sausage, the ham bone addition will be nice.

                                                                                                                                                                                                                    It's only been like 1.5 hrs and already my kitchen smells amazing. After another hour or two, I will strain out the solids and use the stock for whatever (gumbo sounds so so good, but I'm going for the much lazier turkey-barley soup). I can't wait! :)

                                                                                                                                                                                                                    1. re: CuriousCat

                                                                                                                                                                                                                      I did something accidentally awhile back. I made a pot of stock, but instead of removing the meat when I took it off the heat, I left everything in there while it cooled off in the garage, and went to bed for awhile, because I was just too tired. Before dawn, I awoke as usual and sorted it all out then. Big difference, the flavor is so strong that I'm almost afraid to use it for certain dishes. Just did it again the other day, it really adds a lot of flavor without leaving anything cooking all night.

                                                                                                                                                                                                                      1. re: coll

                                                                                                                                                                                                                        I always strain mine after it's completely cooled with all the carcass still in the stock.

                                                                                                                                                                                                                        1. re: kitchengardengal

                                                                                                                                                                                                                          I'm glad I stumbled upon it, such a difference. You get every last bit of flavor and gelatin. And you can harvest the carcass at your convenience!

                                                                                                                                                                                                                          1. re: coll

                                                                                                                                                                                                                            Oooh, I actually decided to let the whole thing cool last night (I was sleepy...) instead of straining it right away. Excited to see what I'll pull out of the fridge later -- thanks for the tip!

                                                                                                                                                                                                                            1. re: CuriousCat

                                                                                                                                                                                                                              It's win/win for sure. Best with turkey, as the meat still has some flavor to it.

                                                                                                                                                                                                                    2. re: LuluTheMagnificent

                                                                                                                                                                                                                      Oh my word, the peeps here would resort to fisticuffs to get a gumbo made from turkey+ham stock. This is brilliant! And to answer your question, you can throw it all in the stock pot. PLEASE let me know how this turns out. I'm making gumbo this week, also.

                                                                                                                                                                                                                      1. re: MrsPatmore

                                                                                                                                                                                                                        Thank you for all the replies. I can't wait. Making it end of the week. Will make the stock on Wednesday. :)

                                                                                                                                                                                                                        1. re: LuluTheMagnificent

                                                                                                                                                                                                                          Do you use roux, file powder or both? (This is the subject of great debate in my house)

                                                                                                                                                                                                                          1. re: MrsPatmore

                                                                                                                                                                                                                            Both! I'd love to hear the debate.

                                                                                                                                                                                                                            1. re: LuluTheMagnificent

                                                                                                                                                                                                                              the debate goes something like this: I'll make gumbo with one or the other or both, then ask what people think. The usual answer is (after they scoop up the very last drop), "I'm not sure, you'll have to make another batch so I can test it." A bunch of real cards. LOL

                                                                                                                                                                                                                              1. re: MrsPatmore

                                                                                                                                                                                                                                LOL. I have everything in the crockpot now. I don't know why I'm so excited over some scary looking carcass in the crockpot. I added celery, garlic and onions and the ham bone.

                                                                                                                                                                                                                    3. I'm using a mobile device at the moment and I can't see who posted the photo of the GORGEOUS Ball jars of canned, homemade stock. Whoever you are, I salute you. And I covet your jars.

                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                      1. re: MrsPatmore

                                                                                                                                                                                                                        that's peach jam, but it sure is pretty!

                                                                                                                                                                                                                        1. re: sunshine842

                                                                                                                                                                                                                          Oh, why is there a photo of peach jam on the turkey carcass thread? It's so hard to use CH on a mobile device! I don't understand why a mobile version is not available.

                                                                                                                                                                                                                          1. re: MrsPatmore

                                                                                                                                                                                                                            The picture you're seeing is the most recently uploaded photo to that discussion. You can click on it to view all of the photos in that discussion. Or just scroll down to see the normal discussion below the photos.

                                                                                                                                                                                                                            If you see the photo on the top of the discussion, it means you're seeing the mobile site.

                                                                                                                                                                                                                        2. re: MrsPatmore

                                                                                                                                                                                                                          Mrs. Patmore , those are my jars, but they're not stock! Sunshine mentioned her jars of jam upthread, so I put in a pretty picture of a batch of my Georgia Peach jam. Glad you like the picture!

                                                                                                                                                                                                                          My turkey stock turned out pretty damn good too! I love that so many CHers have been making stock this week, especially ones who haven't done it before. Your oven method looks great! I'm doing that next time I have a bird or a ham bone.

                                                                                                                                                                                                                          1. re: kitchengardengal

                                                                                                                                                                                                                            Hooray for turkey stock. And your peach jam looks fab. I could go for some right now, as a matter of fact.

                                                                                                                                                                                                                          2. re: MrsPatmore

                                                                                                                                                                                                                            One thing that is bothersome about the mobile device is that photos show at the top and not w/ the post! On a long thread, it's hard to tell what it goes with.

                                                                                                                                                                                                                          3. I make a stock from the turkey carcass every year and then make soup out of it that night or the next day. The whole family waits anxiously for their turkey soup each year. Usually I make a barley vegetable soup with it, but this year I tried this turkey tortilla soup recipe from Laylita
                                                                                                                                                                                                                            http://laylita.com/recipes/2011/11/25...
                                                                                                                                                                                                                            All I can say is WOW! This was some fantastic soup! I'll definitely be making it again next year.

                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                            1. re: AmyH

                                                                                                                                                                                                                              That does look fantastic! I'll give that a try with my frozen chicken stock.

                                                                                                                                                                                                                            2. Thank you all for posting. I can't believe that this topic had such great interest. I did make stock on Friday after Thanksgiving Day. I had the partial carcasses from 2 turkey breasts which yielded more stock than I expected.

                                                                                                                                                                                                                              I made risotto with some of the stock on Saturday for dinner. The risotto was seasoned so it was not bland. There are only 2 us at home now. All the fledglings have flown the coop years ago. There is still some of the stock available for other uses.

                                                                                                                                                                                                                              Thanks again for your input. I hope that those of you have made stock for the first time found the process worthwhile and enjoyed it for whatever you used it.

                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                              1. re: ChiliDude

                                                                                                                                                                                                                                Thank you for the suggestion. I always throw the turkey carcass away.

                                                                                                                                                                                                                              2. I made Sam Sifton's turkey risotto last night using shredded turkey and 8 cups of my turkey carcass broth. It needed extra salt and I also deglazed the pan with white wine after sauteeing th emushrooms (and I added more white wine later on too), but it turned out delicious.

                                                                                                                                                                                                                                1. My two carcasses are now 8 quarts of gorgeous, gelatinous stock. I'll portion it into containers, freeze, then pop out the blocks of stock and vacuum seal them for use all winter.

                                                                                                                                                                                                                                  1. My turkey stock turned into sausage cannellini tortellini soup today for lunch with our relatives. I look forward every year to making the stock and then figuring out what to do with it.

                                                                                                                                                                                                                                    1. Do you add salt to the pot or only when using the stock?

                                                                                                                                                                                                                                      11 Replies
                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                        Only when you use it. This way you'll have complete control over the salt level in the final dish.

                                                                                                                                                                                                                                        1. re: davis_sq_pro

                                                                                                                                                                                                                                          Great, that's what I thought. I have to remind myself when I taste the original version that it might be bland because it lacks salt.

                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                            I'm going to respectfully disagree, even though I'm thinking of your salt issues. IMHO, if you do not add at least one-half of the salt eventually needed, the stock will always taste bland. In the end, you will add more salt to compensate for "no salt" at the beginning. Add some salt at the beginning = less total salt at the end in my experience.

                                                                                                                                                                                                                                            1. re: MrsPatmore

                                                                                                                                                                                                                                              Oh no, I intend to add salt I'm just wondering if I should wait until I use it at the very end and at it to taste. Last week I added salt it transformed the stock. So do you add stock when you put it in the oven?

                                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                                When I use my salt-free stock to make soup, I add salt just before serving, and I use kosher salt. I find that the larger flakes dissolve more slowly, and fool the taste buds into thinking there's more salt than there actually is.

                                                                                                                                                                                                                                              2. re: MrsPatmore

                                                                                                                                                                                                                                                Can you explain the science behind that? Are you implying that sodium added earlier in the process will change state, catalyze some reaction with other ingredients, or something else?

                                                                                                                                                                                                                                                In other words, how is it possible that sodium added to a liquid earlier would have a different effect than sodium added later? The key here being the fact that we're talking about a liquid, and not a solid mass of protein or something else that would require time for the sodium to penetrate and disperse.

                                                                                                                                                                                                                                                1. re: davis_sq_pro

                                                                                                                                                                                                                                                  I'm not MrsPatmore but I'll give a wild guess. I think it might be because we tend to add salt according to the volume of liquid we're adding it to. When we add at the beginning, it's to a large volume of liquid, so we might add a lot. Then it cooks down a bit and that amount of salt gets condensed and it tastes saltier. If we add mainly at the end, we're adding less because the volume is less, and it doesn't get cooked down further, so there's less salt taste.

                                                                                                                                                                                                                                                  1. re: AmyH

                                                                                                                                                                                                                                                    I think davis_sq_pro was asking about the differential effect of kosher salt

                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                      I don't think so, since he/she was replying to MrsPatmore and talks about sodium added earlier in the process.

                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                        Kosher or not, it doesn't matter. All that matters, as far as I'm concerned, is how many sodium ions are floating around in the liquid. This means that adding 10g of salt at the start of the process, or adding 10g at the end of the process -- ignoring any loss during straining, etc. -- should create exactly the same end result.

                                                                                                                                                                                                                                                        Or phrased another way: There is no reason I can think of that adding salt earlier would result in a "fuller" or "less bland" flavor. That's what I am questioning.

                                                                                                                                                                                                                                                        1. re: davis_sq_pro

                                                                                                                                                                                                                                                          Exactly, but I don't think you can ignore the loss due to evaporation which will condense that 10g of salt and increase the molarity, unlike loss due to straining.

                                                                                                                                                                                                                                          2. I'm worried about mine fermenting, per this thread.
                                                                                                                                                                                                                                            http://chowhound.chow.com/topics/281027

                                                                                                                                                                                                                                            I've had it in the fridge for about 4 or 5 days

                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                            1. re: LuluTheMagnificent

                                                                                                                                                                                                                                              Give it a whiff, look for bubbles. I imagine it's OK but maybe plop some of it in the freezer

                                                                                                                                                                                                                                              1. re: LuluTheMagnificent

                                                                                                                                                                                                                                                The usual advice is to bring it to a full boil before using, if you've kept it around for long. Since it's highly nutritious it can host a variety of bacterium, including some pathogens. Play it safe and DON'T just trust your nose.

                                                                                                                                                                                                                                              2. Always the best stock for us is from the Thanksgiving turkey carcass. The bird has been brined for several days and then smoked so there is so much depth of flavor. Boil with all the pan drippings, onion and skins (for rich deep color), carrots , celery, especially the leaves, simmer for several hours, strain and return to stock pot to reduce to very concentrated stock Cool, put in cube trays, freeze, remove from trays to zip top bags, keep in freezer to add wonder flavor to sauces
                                                                                                                                                                                                                                                We even make stock from rotisserie chicken bones from the deli, don't forget to add the juice from the bottom of the container. Waste nothing. Keep a bag in the freezer for left over bits of veggies, skin, peelings, wilted lettuce, anything to add flavor to the stock.

                                                                                                                                                                                                                                                1. I made stock from my turkey carcass on Boxing Day, and unfortunately my elderly mother had a small stroke and went into hospital the same day. Three nights later I brought her turkey soup made from the stock and leftovers; By this time her speech had considerably worsened and I had to feed her with a spoon.

                                                                                                                                                                                                                                                  Next morning she was sitting up in bed eating a banana and drinking her coffee, back to sensible speech.

                                                                                                                                                                                                                                                  Just sayin'. ;-)

                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                  1. re: applgrl

                                                                                                                                                                                                                                                    If only it were that easy, but thanks for a story with a happy ending!

                                                                                                                                                                                                                                                  2. some people here asking about making stock from roasted poultry - yes, we have an organic farm in our area that every year or so needs to further the former laying chickens in to meat birds - well, we know that a Henny Penny who has been charging around outside excercising her freedom will not be as tender as the bred-for-purpose-of-roasting version. So the farm suggests roasting the bird first - then turning the entire roast bird in to the stock pot and proceeding accordingly. I am not a chef by any means - however, nothing like farmgate advice direct from the farmer.

                                                                                                                                                                                                                                                    also - you know sometimes you get coupons around Thxgiving / Xmas for turkey at a real deal? I just choose one that is around 5kg (10 pounds) - thaw, rinse, and put the whole thing in a heavy base stock pot - with the usual cold filtered water, celery, carrot, onion, bay, etc - cook it for many hours very GENTLY - then we have moist, tender turkey meat for turkey dinner (or our preferred turkey sandwiches) ---- and the rest becomes soup. I carefully go thru the carcass to make sure no bones in my stock - messy for a day in my kitchen - then start with that stock to make soup or stew - rice, seasonings, peas, tomatoes, celery, carrot, etc - add the meat at the end small dice. Freezes well in portions for weeknite dinners.

                                                                                                                                                                                                                                                    ps - I'm the one who attends dinner parties and leaves with the bones (the untouched ones from the kitchen, not the guest plates!) - oh dear, I save twist ties too ; )

                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                    1. re: Georgia Strait

                                                                                                                                                                                                                                                      Welcome?