~Lauren~
Pearl Clutcher
Posts: 3,876
Jun 26, 2014 3:33:18 GMT
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Post by ~Lauren~ on Nov 25, 2016 19:39:15 GMT
Homemade Turkey broth ready for the freezer and turkey soup bubbling on the stove... and a kitchen that's all cleaned up.
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momto4kiddos
Drama Llama
Posts: 5,151
Jun 26, 2014 11:45:15 GMT
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Post by momto4kiddos on Nov 25, 2016 19:48:35 GMT
Awesome...one thing I miss about having Thanksgiving, leftovers.
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Deleted
Posts: 0
May 10, 2024 13:41:58 GMT
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Post by Deleted on Nov 25, 2016 19:52:48 GMT
I am missing the turkey soup today. Leftover lasagna just doesn't do it for me like turkey soup
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Post by cadoodlebug on Nov 25, 2016 19:56:44 GMT
Our carcass is in the refrigerator so I'll be making stock today or tomorrow. Love homemade stock!
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~Lauren~
Pearl Clutcher
Posts: 3,876
Jun 26, 2014 3:33:18 GMT
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Post by ~Lauren~ on Nov 25, 2016 19:58:58 GMT
I love the dark rich color. It's liquid gold. I specifically froze it in portions I thought would be useful, 1 cup, 2 cups, 4 cups and 7 cups.
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Post by peasapie on Nov 25, 2016 20:01:01 GMT
Do you put the carcass in water with veggies? I've never made turkey soup.
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~Lauren~
Pearl Clutcher
Posts: 3,876
Jun 26, 2014 3:33:18 GMT
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Post by ~Lauren~ on Nov 25, 2016 20:02:35 GMT
Yes, it's so simple. I throw in the carcass, water, a few carrots, an onion (skin and all) quartered, the tops of celery and just let it simmer. The stock above simmered for 5 1/2 hours.
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~Lauren~
Pearl Clutcher
Posts: 3,876
Jun 26, 2014 3:33:18 GMT
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Post by ~Lauren~ on Nov 25, 2016 20:06:22 GMT
To make soup, I discard all the vegetables used in the stock as the nutrients have already been leeched out into the stock. I use the stock, add fresh vegetables and seasonings, along with either rice or barley and cook it for about 40 minutes until the veggies are nice and tender.
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Post by **GypsyGirl** on Nov 25, 2016 20:46:46 GMT
Yes, it's so simple. I throw in the carcass, water, a few carrots, an onion (skin and all) quartered, the tops of celery and just let it simmer. The stock above simmered for 5 1/2 hours. To get an even richer flavor, brown the bones in a bit of olive oil, about 8 min, before you add the water. I cut up the carcass so that it is easier to brown.
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~Lauren~
Pearl Clutcher
Posts: 3,876
Jun 26, 2014 3:33:18 GMT
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Post by ~Lauren~ on Nov 25, 2016 20:51:07 GMT
Thanks for the tip. I'll try that next time.
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Post by cadoodlebug on Nov 25, 2016 23:09:29 GMT
My gumbo pot is now full of the carcass, onions, carrots, celery and a tsp of sea salt. I usually barely simmer mine for about 2 hours then put in containers. I chill in the refrigerator (or outside overnight depending on how cold it is going to be) then skim off the accumulated fat before I put them in the freezer.
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~Lauren~
Pearl Clutcher
Posts: 3,876
Jun 26, 2014 3:33:18 GMT
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Post by ~Lauren~ on Nov 25, 2016 23:21:22 GMT
Yes, you have to skim off the fat if you want nice, clear broth.
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Deleted
Posts: 0
May 10, 2024 13:41:58 GMT
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Post by Deleted on Nov 26, 2016 0:17:39 GMT
At what point does it become bone broth? Hours upon hours? Or.is bone broth the new tag word for stock?
Since I cooked my first Thanksgiving, I have the carcass and will be making stock!
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Post by LisaDV on Nov 26, 2016 1:02:33 GMT
At what point does it become bone broth? Hours upon hours? Or.is bone broth the new tag word for stock? Since I cooked my first Thanksgiving, I have the carcass and will be making stock! Hours upon hours. Overnight. I had mine going since 9 am it's 8pm. Not done yet.
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PLurker
Prolific Pea
Posts: 9,743
Location: Behind the Cheddar Curtain
Jun 28, 2014 3:48:49 GMT
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Post by PLurker on Nov 26, 2016 1:07:55 GMT
Soup is good food. Yum!
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~Lauren~
Pearl Clutcher
Posts: 3,876
Jun 26, 2014 3:33:18 GMT
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Post by ~Lauren~ on Nov 26, 2016 2:49:15 GMT
How do you know when it's bone broth?
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Post by Restless Spirit on Nov 26, 2016 3:11:00 GMT
Yes, it's so simple. I throw in the carcass, water, a few carrots, an onion (skin and all) quartered, the tops of celery and just let it simmer. The stock above simmered for 5 1/2 hours. To get an even richer flavor, brown the bones in a bit of olive oil, about 8 min, before you add the water. I cut up the carcass so that it is easier to brown. That's a good idea, too. I'm thinking of cutting up the carcass and putting in the turkey roasting pan with chopped up onion, celery and maybe carrots and some left over broth. I want to try re-roasting the turkey with the idea of getting a deeper flavor than simmering. I think the roasted vegetables & turkey will create some good flavored 'fond', then I can deglaze the pan and that would be a good base for some broth.
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Post by sawwhet on Nov 26, 2016 4:43:36 GMT
Love turkey broth.
I made beef stock this week in my Instant Pot. I bought beef bones from a farmer and roast them to start. It only takes 120 minutes in the Instant Pot. I let it sit in the fridge for the fat to rise to the top before I put it in the freezer. I remove the solid fat. The stock was really rich and turned to gel.
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Deleted
Posts: 0
May 10, 2024 13:41:58 GMT
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Post by Deleted on Nov 26, 2016 17:07:48 GMT
How do you know when it's bone broth? I asked a friend who makes it to drink and she said hers simmers for 24 hours.
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~Lauren~
Pearl Clutcher
Posts: 3,876
Jun 26, 2014 3:33:18 GMT
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Post by ~Lauren~ on Nov 26, 2016 17:09:31 GMT
Wow. I'd be afraid to go to sleep with the stove going.
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