Calling all soup gurus ...

[Pupsnpullets]

I've boned out a turkey carcase and now would like to make stock out of the bones. I understand the slow simmer for hours but that's about it. Any comments appreciated.
Thanks

 

[Katy]

I like to add some celery, onions and peppercorns to the stock pot with it.

 

[Pupsnpullets]

Thanks Katy. I don't have any celery but peppercorns are going in momentarily.

 

[Jamie_Dog_Trainer]

Some of the best stock comes from bones/carcass that has been roasted first in a hot oven. I do this and it gives an added depth of flavor and a beautiful color to the finished stock. I place bones, quartered onion in a roasting dish and roast at 425 for 20-35 mins depending on how dark I want the stock to be.

 

[JennsPeeps]

Check out this stock recipe & get ideas from it. I don't follow it verbatim anymore but use it as a guide for any time I make stock.

30 ratings & still has 5 stars! Gotta love Alton Brown.
http://www.foodnetwork.com/recipes/alton-brown/chicken-stock-recipe/index.html

 

[Pupsnpullets]

Quote:
I'd forgotten about Alton Brown and yes he does have great recipes. I remember his apple pie one from last Thanksgiving and it was delicious!

Jamie, thanks for your tips, as well. I wondered about roasting the bones before boiling them at the time, but, that was uncharted territory for me. Will try it next time. Thanks.

 

[menageriemama]

Toss in a bay leaf or two, and a carrot. I also like to leave the yellow outter skins on the onions when I make stock. It gives it a nice golden color.

 

[ozark hen]

sorry if I missed this but after finishing off a roasted chicken, I debone the carcass and then put the carcass in the oven until it is a dark rich brown and then I put it in my slow cooker with a whole onion split in half, peelings and all, some celery stalks(leaves have tons of flavor) and what ever herbs I am in the mood for at the time. I do not add any salt while I am making my stock. I do add it whenever I make my soup or whatever from the stock. It slowly cooks for 24 hours, yes, I said 24 hours. I then strain it and put into containers to either freeze or set in the fridge. I learned this from Miss Prissy, and in my opinion...no better cook.

 

[MissPrissy]

Don't forget the garlic.

 

[menageriemama]

Quote:
Good call MP!!! Don't tell my Dad I forgot garlic. Mama mia!!! What kind of Italian am I?!?!?

edited for spelling...