Discussion
Two days ago the OH removed lots of meat from the turkey. She stripped the remains from both legs and a wing. Yesterday we had a lovely curry with the meat that she removed.
I put the bones into the pressure cooker, along with three pints of water and blasted it for an hour. As it turned out, three pints was too much, and I gave it another thirty minutes without the lid to reduce it.
It tasted bloody wonderful. So, we pureed a carrot, a stick of celery and half an onion, and added the puree to the stock. This was then boiled for thirty minutes before being seasoned (just with salt and pepper).
It was the most delicious soup that I have ever eaten!
So, tonight we decided that the rest of the turkey would probably go off soon, and we stripped the rest of the meat off. The meat has now been frozen. The rest of the bones went into the pressure cooker.
There were a couple of surprises. The first is the amount of meat that was left after my wife thought that she had removed all of it.
Here is a photo. This is a full size dinner plate, and there is enough meat to feed four people!
Here is an image of the stock.
I was surprised that the stock came out so creamy. It has set and now has the consistency of a well set custard.
We have divided the stock and meat into four freeze bags, and we will use them in the coming months.
I think that this post is a bit longer than I intended!
I put the bones into the pressure cooker, along with three pints of water and blasted it for an hour. As it turned out, three pints was too much, and I gave it another thirty minutes without the lid to reduce it.
It tasted bloody wonderful. So, we pureed a carrot, a stick of celery and half an onion, and added the puree to the stock. This was then boiled for thirty minutes before being seasoned (just with salt and pepper).
It was the most delicious soup that I have ever eaten!
So, tonight we decided that the rest of the turkey would probably go off soon, and we stripped the rest of the meat off. The meat has now been frozen. The rest of the bones went into the pressure cooker.
There were a couple of surprises. The first is the amount of meat that was left after my wife thought that she had removed all of it.
Here is a photo. This is a full size dinner plate, and there is enough meat to feed four people!
Here is an image of the stock.
I was surprised that the stock came out so creamy. It has set and now has the consistency of a well set custard.
We have divided the stock and meat into four freeze bags, and we will use them in the coming months.
I think that this post is a bit longer than I intended!
Edited by don4l on Monday 4th January 22:52
We had duck for Christmas dinner and I made stock from the carcass, adding the leftover gravy from the meal at the end.
Once reduced by 1/2, I ended up with about 500ml of the most wonderful rich, dark, flavorsome duck soup and I had to stop myself from drinking the lot in one go.
Ended up freezing about 250ml.
Each time I make duck/chicken/turkey/lamb/beef stock I go through the same thing.
I really should just make more soup...
Once reduced by 1/2, I ended up with about 500ml of the most wonderful rich, dark, flavorsome duck soup and I had to stop myself from drinking the lot in one go.
Ended up freezing about 250ml.
Each time I make duck/chicken/turkey/lamb/beef stock I go through the same thing.
I really should just make more soup...
Just made pheasant stock into lentil soup tonight. Tastes amazing
Got given a brace of pheasants at the weekend. Once skinned and gutted.
We stripped the skinned carcasses of the useable meat to make a terrine and boiled what was left with 3 bay leaves and some salt and pepper. The amount of meat that was still on it was quite suprising. Also the little fat that did come to the surface was litterally lemon yellow. I strained the stock just to make sure there was no left over shot in the soup.
I skimmed the pheasant fat from the stock and used that to fry the onion, carrot and celery for the soup.
Waste not want not.
Got given a brace of pheasants at the weekend. Once skinned and gutted.
We stripped the skinned carcasses of the useable meat to make a terrine and boiled what was left with 3 bay leaves and some salt and pepper. The amount of meat that was still on it was quite suprising. Also the little fat that did come to the surface was litterally lemon yellow. I strained the stock just to make sure there was no left over shot in the soup.
I skimmed the pheasant fat from the stock and used that to fry the onion, carrot and celery for the soup.
Waste not want not.
Great stuff OP. I've found home made turkey stock is a real treat after christmas which is really the only time I can be bothered to make it. I made about 2.5 litres this year from the stripped remains of our 6 kilo turkey, of which there were a lot of leftovers, even after 14 people had a good go at it the day before.
Into the biggest pot I have in the kitchen, I also added a roughly chopped carrot, parsnip, onion, celery, and some bay leaves, pepper corns and enough water to cover the contents of the pot. Importantly in all the stock making instructions I have read, no salt should be added at this point (not sure why, stops over-salting a dish later on I guess) salt should be added only when you add the stock to the sauce/soup etc.
I simmered it gently for about an hour, reducing a bit and I ended up with a light, clear jelly when it cooled, but I wasn't too worried about concentrating too much, as it already tasted great. Finally sieved it all into takeaway tubs. I froze some and kept a couple in the fridge for immediate use.
I've used nearly all of it up now, the last couple of tubs are in the freezer, with the last bits of meat ready for use.
The stock was used with leftover meat to go into a turkey, ham & leek pie, and a turkey curry between christmas & new year.
I made my favourite the other night, an asian style noodle soup by heating up the stock with added soy, chilli, garlic, ginger and lime juice. Which was then poured over a big bowl containing cooked noodles, finely chopped veg, coriander and some leftover shredded meat. One pot of 500ml stock was enough for two bowls of steaming turkey noodle soup!
Into the biggest pot I have in the kitchen, I also added a roughly chopped carrot, parsnip, onion, celery, and some bay leaves, pepper corns and enough water to cover the contents of the pot. Importantly in all the stock making instructions I have read, no salt should be added at this point (not sure why, stops over-salting a dish later on I guess) salt should be added only when you add the stock to the sauce/soup etc.
I simmered it gently for about an hour, reducing a bit and I ended up with a light, clear jelly when it cooled, but I wasn't too worried about concentrating too much, as it already tasted great. Finally sieved it all into takeaway tubs. I froze some and kept a couple in the fridge for immediate use.
I've used nearly all of it up now, the last couple of tubs are in the freezer, with the last bits of meat ready for use.
The stock was used with leftover meat to go into a turkey, ham & leek pie, and a turkey curry between christmas & new year.
I made my favourite the other night, an asian style noodle soup by heating up the stock with added soy, chilli, garlic, ginger and lime juice. Which was then poured over a big bowl containing cooked noodles, finely chopped veg, coriander and some leftover shredded meat. One pot of 500ml stock was enough for two bowls of steaming turkey noodle soup!
I added nothing but water. I got about the same quantity from a 6kg bird, so it looks like I did it right. I can add stuff later when I use it.
Can anyone offer some advice on shop bought stock. We have always used Knorr stock cubes. However, they are very salty, so I often cannot use as much as I would like. Can you buy stock powder that contains little or no salt?
Can anyone offer some advice on shop bought stock. We have always used Knorr stock cubes. However, they are very salty, so I often cannot use as much as I would like. Can you buy stock powder that contains little or no salt?
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