Question for lonestar.
The day after Thanksgiving, I always boil the turkey carcass to get broth to store for making soups, sauces, and gravy. I typically boil them until the bones come clean, strain the flotsam, and pick out the good meat pieces. Is there any merit to boiling the bones longer? Perhaps until they become soft and splinter?
I've always wondered that.
Not really, there's only a certain amount of flavor you'll get out of them, after that it's just redundant. Usually a good 2 hours will do the trick. If you want to really kick the flavor up a notch, roast the bones to get a good brown color throughout on them before making the stock. Also, if you don't, definitely add mirepoix (carrots, onion, celery), roasted well if possible, and some herbs like thyme and sage. Doing this, you want to bring it to a boil, then crank it down to a simmer and let it roll till the stock has a rich, brown color. Don't let it boil at full tilt, that'll give you a cloudy stock, when it's lower and slow, you can skim the impurities out during the process, and after straining you'll have a beautiful, clear stock for soups that'll kick serious ass. At work, I debone my turkeys before roasting, make the stock with the carcasses, and make my gravy out of that, it's some god tier stuff man.
Good luck!!
Topic: Official food thread v. Jingle.star (Read 79138 times)
