The best part about making a turkey is using the carcass for stock. Since the turkey is already seasoned the stock comes out soo tasty and you really don't need to add anything to it. I read that the longer you boil your stock the more minerals you get from the bones. For mine I boiled it around 15 hours with two carrots, 2 celery stalks and 1 onion.
After, I strained it and let it cool before I put it into pitchers to store in the fridge. I was poking around the interweb about stock and found great ways to store it. Last time I did stock we ate soup for two weeks, this time I wanted to hold on to it.
Letting it sit in the fridge over night all the fat raises to the top, makes it easy to scoop some of it out and pour it into ice trays. I froze the stock and put it into ziplock bags, I love this idea, you can just go in the freezer and grab what you need.
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