Turkey Stock

[ysabetwordsmith]

The turkey stock is cooking.  The carcass just barely fits in my biggest crockpot.  This is why I am a size queen when it comes to crockpots.  :D  To give you an idea, the tail is about the size of my palm.  So, cram the turkey in the crock, cover with as much water as will fit, turn on Low.  Add some onion quarters, a bay leaf, some black peppercorns, and a bit of smoked salt.  Cover and ignore for hours.

Because the carcass is so big, I probably won't get as much stock as usual.  I may mess with it later to see if I can pry any more meat off the bones, thus making more room to add a little extra water.

EDIT: Done and put away.  I got 10 containers of various sizes, which is more than I expected.  \o/

Comments

[earthspirits]

I love making soup! There's something so satisfying and delightfully homy about it. Yours sounds yummy.

Well ...

[ysabetwordsmith]

Stock or broth is actually a base for a soup, rather than making the soup itself. Mostly what I use it for is cooking liquid. If I want to crock a roast, I thaw out a tub of stock/broth. If it gels when taken off the heat, it's stock; if not, it's broth; I don't actually care what I get since I use them the same way. There's so much carcass to water this time, it may well set.

Re: Well ...

[earthspirits]

Interesting...sounds good!