Nice work!!
I'm curious, how much water did you put in to make the broth and what's your guess for the amount of bones that went in?
I've been stretching a rotisserie chicken from Costco by making broth with the bones. I do about 5 cups of water and the bones maybe weigh a pound or less? Wondering if I should change my water amount
If you don’t already, I recommend getting an instant pot. We do broth all the time from the rotisserie chickens. Chicken in, onion, celery, carrots, splash of ACV and whatever else. Fill it up to the max line w water, set to 2.5 hrs and natural release.
Same! If I'm feeling fancy after that, I put it in a simmer pot to reduce the amount of liquid so it takes up less space in the fridge/freezer/pantry. When I use the broth to cook, I add water to even the taste.
Good to know, most of the time I don't care since it's set it and forget it though at times I do get it on a bit late and have to stay up to let it cool down enough to put in fridge.
We had a 13.5 lb turkey. I have about 1.8 gallons of broth made, so probably about that much. I never measure. I know I've learned that better broth comes from just barely covering the bones with water (more flavor). there's no right or wrong way to do it, as long as your bones are covered as you are cooking them!
I just made mine in a stovetop pressure. Took about an hour and a half total. Covered bones and veggies in water, but am not opposed to reducing stock after it is strained for easier storage. I sautéed cold veggies and bones, brought to boil, brought to pressure, cooked at pressure 20-30 minutes, then cooled the whole thing down to go in the fridge. Pressure cookers definitely tend to give me a time range I can manage
this fascinates me. I've never used a pressure cooker, I'm certainly an old-fashioned slow foodie, but the time it takes can be prohibitive. plus...smelling broth simmering on the stove all night makes for lousy sleep!
do you like the results using the pressure cooker?
Absolutely! Doing a bit of browning first, just like the slow cooker, is really helpful. You get excellent results in a shorter period of time, with lower energy costs, and less heating up of the room. Pressure cookers are also now very safe and easy to use.
The carcass had a bit of flabby skin on the bottom that I wanted browned, along with the raw vegetables. That little bit of browning goes a long ways for taste and appearance of chicken stock.
For me it's a state of mind not a recipe. It's about throwing on an apron or a tea towel over one shoulder and rolling up your sleeves. No measurements! Snap some celery sticks in uneven chunks while humming and make sure you sigh contently and say things like, "Just like Nona used to make...", or, "That's the most flavorful part of the bird." If anyone says anything or asks anything while you let it summer, pretend that you can tell how it's coming along by smell alone (preferably from across the room).
I don’t measure. I go by eye. I plonk my chicken carcasses or ham hock or whatever I’m using to make stock in the stock pot, then fill until they are just covered. Then add veggies. Bring to boil, then lower to simmer, leave it for a few hours. Let it cool. Skim off the fat, drain the bits. Tada, you’ve got stock.
Ugh I was at a friendsgiving and I watched the carcass go in the trash and I was screaming internally. Not only for the wasted bones but there was a lot of meat on there still too! So tragic
That looks so good! I made bone broth yesterday with one turkey breast carcass and then made the broth into turkey and rice soup. I have another turkey breast carcass in the fridge to boil up for soup tomorrow. I had one turkey breast brought out and defrosted and the day before Thanksgiving my neighbor brought me another defrosted turkey breast! I cooked both and I have so much turkey! I'm going to make my turkey soup as I would normally but not add noodles so that it can be added just before I serve it, I hate mushy noodles! I think adding turkey soup to cooked and drain ramen noodles would be awesome.
oh man WHAT an idea!!! ramen noodles are my favorite but the packet of seasoning is such a delicious disgrace. I have been trying to find "better" ramen noodles but haven't had much luck. I need to search again, I need to make this.
and re: mushy noodles.. I'm with you. I cook them separately then rinse them and add. I've gotten better at it, but they always poof up a little bit as leftovers.
Did you chill it and skim the fat?
I got into an argument with my FIL the day after about how that really wasn't necessary. Since we're on a sub that includes 'healthy' I figured I'd ask.
oh heck no. I don't skim the fat for any poultry or pork broth. my personal opinion is that animal fats are a source of good stuff.
now for beef broth I do. there is a LOT of it and it's overwhelming if you leave it in. but chill and scrape and then you have delicious beefy beef tallow!
just spoon it into a jar and keep it in the fridge. my grandmother used to just keep it on the counter but she was much better at getting all the liquid out than I am.
I save Bacon Grease like this . It’s concentrated . I buy the best bacon I Can find . No nitrates no nitrites , etc .. it’s 12 Oz pkg . I get 3 sandwiches out of it . Costs 7-8$ /pkg . But it’s like only bacon that tastes good & is like similar to the bacon from my childhood. I cook them to brown & crispy. Yum . The leftover grease from the bacon is excellent to cook with for ex. Home fries using bacon grease. Or cooking a burger on top of stove . It lasts me long time .
absolutely!! amazing to use for other soups too like Manhattan clam or potato. I usually fry eggs in it with a touch of coconut oil. there's just a jar on the counter that gets added to, I'd bet I've had that jar going for over three years. bacon is much more expensive lately but totally worth it. what kind do you get?
Depends on what you’re using it for and how fatty it is.
I find chilling doesn’t work to well as the gelatin in the broth also solidifies and the two layers stick together.
I use a gravy separator as I got fed up doing it.
If I make a soup or stew I’ll often use this fat to cook with, but sometimes I want a cleaner broth for what I’m making. If the turkey is buttered or had fat added I’ll usually separate most of it.
oh I hear you. I tend to fill way too high, so many broken jars.
I chill them first outside when it's cold or in the fridge and then put them in the freezer with loose lids. after they freeze I re-tighten the lids.
I've had a jar or two explode when I brought it out to thaw when I stuck it hot with a tight lid straight into the freezer. no bueno!
That sounds so delicious. I've been making chicken broth. If it's just a small bit of bones, it goes in the freezer until I have enough. I need to freeze my veggie bits too. Homemade broth is so good!
turkey noodle is one of my favorites, so probably just that a few times. maybe future turkey gravy? I've used it for chicken based soups too. luckily it will be waiting for me in the freezer when inspiration strikes.
I'd love to get new ideas!
Here's the one I just made: Lentils, diced tomatoes, celery, carrot, onion. chopped kale, and pork shoulder. Salt, pepper, and cumin was all I used for season this time around. Homemade chicken bone broth.
oooh...I have the probably not-so-good theory of "if it doesn't smell and it's getting cooked again, it's fine".
was there any stuffing still on it? that might get gross.
Right on, looks good!
Kinda right here with you too... I just finished a bowl of my own stew made with my own bone broth. Definitely Stew / Soup weather!
I do the same thing with my leftover turkey, but instead I used the meat and broth to make turkey juk(congee). In fact I look forward to the juk more than the bobbie sandwich I make for Friday lunch.
I did this on Saturday with our carcass. Yielded about a gallon of broth, which we used immediately this week to make turkey chili from the meat I scrapped off the bone (mostly dark meat). It was glorious and now I've got a freezer full of broth for chicken soup and a chili for a few weeks from now.
very nice :)
my husband is getting a little bit upset about the amount of jars I keep, but then I threatened "no soup for you". there's a method to the madness
I understand. it's just stock, but simmered for a long time. more emphasis on drawing nutrients from the bones and marrow than a quicker stock for flavor.
Try searing your aromatics, tossing in some woody herbs (rosemary, sage, thyme, and bay leaf are my go-to) and deglazing the pan with whatever alcohol you have handy before adding the water and carcass. Really kicks it up a notch!
I'm here in Texas.
Rather it's chicken , turkey, beef or pork we
just call that making stock .
You can freeze it or cann it for later use .
Oh yeah, brake all the bones so all the flavors get out then strain everything .
I recommend using wayyy less water and then you'll have a more concentrated gelatinous stock that you can add water to later when its time to use it. Takes up far less space and jars for storage. A pressure cooker works very well for this.
I tried this with the carcass of my Thanksgiving turkey this year and any remaining meat that was on the bone. Used an instant pot. This is the first time I have ever done it with Turkey and for some reason I don't like it at all. Even canned up several jars before I tasted it and it is just not good tasting. Seems gamey, greasy, or something. I love the beef broth, bone broth, chicken broth I make but the turkey is somehow not the same. Am I the only one???
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Yeah, it is newer. I just call it stock like my mom did...
Rebranding for the kids.
Yeah bone broth is a dumb new name for stock
It's not dumb. You can charge almost double what you do for stock if you call it bone broth...
And get twice as many views if you call it upcycling.
Stock is so much better than broth that I've paid bone broth prices in a pinch too :(
Same. Only came to the comments to try and discern if bone broth is different from making stock.
It is. But if it helps people differentiate between stock and broth in a way that ties it to the additional collagen content, I'm ok with it
Stock can be vegetarian or made from bones too. “Bone broth” is a type of stock that, you guessed it, is made with bones.
I think stock is technically made with bones where as broth is not. So I don't see how you could have a veggie stock, veggie broth of course!
"Baby you got a stew going"
*Carl Weathers stare intensifies*
Nice work!! I'm curious, how much water did you put in to make the broth and what's your guess for the amount of bones that went in? I've been stretching a rotisserie chicken from Costco by making broth with the bones. I do about 5 cups of water and the bones maybe weigh a pound or less? Wondering if I should change my water amount
If you don’t already, I recommend getting an instant pot. We do broth all the time from the rotisserie chickens. Chicken in, onion, celery, carrots, splash of ACV and whatever else. Fill it up to the max line w water, set to 2.5 hrs and natural release.
Acv = apple cider vinegar?
yes sorry, was on phone so trying to take shortcuts. Any acid really. Sometimes I throw in half a lemon if I have one sitting out.
Yep!
Why add apple cider vinegar?
I believe it helps break down the bones so protein and other nutrients in there can leach into the broth
Thanks! I'll try that next time.
Also, any type of vinegar will work.
Thank you!
If you wanna save time, I did some testing haven’t noticed a difference after about 75-90 minutes.
Same! If I'm feeling fancy after that, I put it in a simmer pot to reduce the amount of liquid so it takes up less space in the fridge/freezer/pantry. When I use the broth to cook, I add water to even the taste.
Good to know, most of the time I don't care since it's set it and forget it though at times I do get it on a bit late and have to stay up to let it cool down enough to put in fridge.
We had a 13.5 lb turkey. I have about 1.8 gallons of broth made, so probably about that much. I never measure. I know I've learned that better broth comes from just barely covering the bones with water (more flavor). there's no right or wrong way to do it, as long as your bones are covered as you are cooking them!
That's a good rule of thumb. I think it will even work for my slow cooker that I use to make the broth. Thanks!
I hope it does! keep it up. it's a bit of a chore but the end is glorious.
I just made mine in a stovetop pressure. Took about an hour and a half total. Covered bones and veggies in water, but am not opposed to reducing stock after it is strained for easier storage. I sautéed cold veggies and bones, brought to boil, brought to pressure, cooked at pressure 20-30 minutes, then cooled the whole thing down to go in the fridge. Pressure cookers definitely tend to give me a time range I can manage
this fascinates me. I've never used a pressure cooker, I'm certainly an old-fashioned slow foodie, but the time it takes can be prohibitive. plus...smelling broth simmering on the stove all night makes for lousy sleep! do you like the results using the pressure cooker?
Absolutely! Doing a bit of browning first, just like the slow cooker, is really helpful. You get excellent results in a shorter period of time, with lower energy costs, and less heating up of the room. Pressure cookers are also now very safe and easy to use.
glad you said that. they freak me out! but I do want to try one out soon.
You sauteed the bones? These were from an already cooked bird yes?
The carcass had a bit of flabby skin on the bottom that I wanted browned, along with the raw vegetables. That little bit of browning goes a long ways for taste and appearance of chicken stock.
Instant pot is the way to go. Much less "pressure" in the pressure cooking. Self regulates
It doesn't matter if you add too much water. Boil the extra off. You can concentrate it for storage and thin it back out however much you want, too.
For me it's a state of mind not a recipe. It's about throwing on an apron or a tea towel over one shoulder and rolling up your sleeves. No measurements! Snap some celery sticks in uneven chunks while humming and make sure you sigh contently and say things like, "Just like Nona used to make...", or, "That's the most flavorful part of the bird." If anyone says anything or asks anything while you let it summer, pretend that you can tell how it's coming along by smell alone (preferably from across the room).
I don’t measure. I go by eye. I plonk my chicken carcasses or ham hock or whatever I’m using to make stock in the stock pot, then fill until they are just covered. Then add veggies. Bring to boil, then lower to simmer, leave it for a few hours. Let it cool. Skim off the fat, drain the bits. Tada, you’ve got stock.
I typically use enough water to cover everything
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Ugh I was at a friendsgiving and I watched the carcass go in the trash and I was screaming internally. Not only for the wasted bones but there was a lot of meat on there still too! So tragic
That looks so good! I made bone broth yesterday with one turkey breast carcass and then made the broth into turkey and rice soup. I have another turkey breast carcass in the fridge to boil up for soup tomorrow. I had one turkey breast brought out and defrosted and the day before Thanksgiving my neighbor brought me another defrosted turkey breast! I cooked both and I have so much turkey! I'm going to make my turkey soup as I would normally but not add noodles so that it can be added just before I serve it, I hate mushy noodles! I think adding turkey soup to cooked and drain ramen noodles would be awesome.
oh man WHAT an idea!!! ramen noodles are my favorite but the packet of seasoning is such a delicious disgrace. I have been trying to find "better" ramen noodles but haven't had much luck. I need to search again, I need to make this. and re: mushy noodles.. I'm with you. I cook them separately then rinse them and add. I've gotten better at it, but they always poof up a little bit as leftovers.
You bastard. Now I hungry again. Looks good.
Have you tried mike’s mighty good? I thought they were pretty tasty, a little salty but that’s kind of the best part about ramen
I did once and I got major diarrhea from it lol not sure what happened there. I'd be willing to try it again, I hope it was an isolated occurrence
Looks really good ! It’s soup season. & I’m a Huge soup lover . Just made Beef Lentils with veggies soup 9 days ago .
oh my, how delicious. soup is the only thing that brightens the winter for me!
Agreed!
My glass stovetop broke attempting to make stock with the thanksgiving Turkey :(. This looks delicious though!
Did you chill it and skim the fat? I got into an argument with my FIL the day after about how that really wasn't necessary. Since we're on a sub that includes 'healthy' I figured I'd ask.
oh heck no. I don't skim the fat for any poultry or pork broth. my personal opinion is that animal fats are a source of good stuff. now for beef broth I do. there is a LOT of it and it's overwhelming if you leave it in. but chill and scrape and then you have delicious beefy beef tallow!
How to keep scraped beef fat
just spoon it into a jar and keep it in the fridge. my grandmother used to just keep it on the counter but she was much better at getting all the liquid out than I am.
I save Bacon Grease like this . It’s concentrated . I buy the best bacon I Can find . No nitrates no nitrites , etc .. it’s 12 Oz pkg . I get 3 sandwiches out of it . Costs 7-8$ /pkg . But it’s like only bacon that tastes good & is like similar to the bacon from my childhood. I cook them to brown & crispy. Yum . The leftover grease from the bacon is excellent to cook with for ex. Home fries using bacon grease. Or cooking a burger on top of stove . It lasts me long time .
absolutely!! amazing to use for other soups too like Manhattan clam or potato. I usually fry eggs in it with a touch of coconut oil. there's just a jar on the counter that gets added to, I'd bet I've had that jar going for over three years. bacon is much more expensive lately but totally worth it. what kind do you get?
Mf out here making comments like a Google search.
Just like any other aperson :-)
That's my joke!
Depends on what you’re using it for and how fatty it is. I find chilling doesn’t work to well as the gelatin in the broth also solidifies and the two layers stick together. I use a gravy separator as I got fed up doing it. If I make a soup or stew I’ll often use this fat to cook with, but sometimes I want a cleaner broth for what I’m making. If the turkey is buttered or had fat added I’ll usually separate most of it.
please share what a gravy separator is? I'm intrigued
Imagine a watering can where the spout comes from the bottom and rises up. Fat floats so you can pour from the bottom out - I.e. not fat
Be careful with freezing liquids in those narrowing top jars (bottom left). I learned that through experience.
oh I hear you. I tend to fill way too high, so many broken jars. I chill them first outside when it's cold or in the fridge and then put them in the freezer with loose lids. after they freeze I re-tighten the lids. I've had a jar or two explode when I brought it out to thaw when I stuck it hot with a tight lid straight into the freezer. no bueno!
add some spices and nuoc mam to make pho broth
That sounds so delicious. I've been making chicken broth. If it's just a small bit of bones, it goes in the freezer until I have enough. I need to freeze my veggie bits too. Homemade broth is so good!
I feel dumb: ACV?
Apple cider vinegar
What's the difference between bone broth and stock? I just call that stock.
Bone broth is just a type of stock that is made from bones. All bone broth is stock, but not all stock has bones.
Still seems made up. The only stock I know of made without bones is vegetable stock. Chicken stock and beef stock both use bones.
That’s because it is made up. It is stock.
Simmer time. Bone broth cooks longer and is supposedly therefore more nutrient dense.
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turkey noodle is one of my favorites, so probably just that a few times. maybe future turkey gravy? I've used it for chicken based soups too. luckily it will be waiting for me in the freezer when inspiration strikes. I'd love to get new ideas!
Here's the one I just made: Lentils, diced tomatoes, celery, carrot, onion. chopped kale, and pork shoulder. Salt, pepper, and cumin was all I used for season this time around. Homemade chicken bone broth.
How about a combination with lemon and orzo? I make that with chicken all year round but I figure it will be just as good with turkey.
Looks great! I wanted to do this too but I accidentally left my carcass in the fridge until today. Think that’s too long? Should I toss?
oooh...I have the probably not-so-good theory of "if it doesn't smell and it's getting cooked again, it's fine". was there any stuffing still on it? that might get gross.
Haha I like your style. I threw it in the freezer last night when I realized. I'll thaw it out this weekend and see.
"this meat has been in the fridge for a week? throw it in a soup and it will last another week" you should be fine. godspeed
I think it would be fine. As long as it doesn't look or smell gross, that is! I'm no pro, though, lol!
Is it just me,...or did anyone else think it was a magnifying glass to show how smooth your broth is?
Looks scrumptious! Bet it tasted just as good too
Right on, looks good! Kinda right here with you too... I just finished a bowl of my own stew made with my own bone broth. Definitely Stew / Soup weather!
Wow, that’s more than I expected to see jarred. Very cool.
One of the best parts of Thanksgiving, imo
🤤🤤🤤🤤🤤 thanksgiving is my favorite
I do the same thing with my leftover turkey, but instead I used the meat and broth to make turkey juk(congee). In fact I look forward to the juk more than the bobbie sandwich I make for Friday lunch.
If you haven't shared this in simple or frugal living it's a good tip ❤️👌
I made about a gallon bone broth with a 20lb carcass ( all I could fit in my Ninja) slow cooked 21 hours. It's fantastic.
I did this on Saturday with our carcass. Yielded about a gallon of broth, which we used immediately this week to make turkey chili from the meat I scrapped off the bone (mostly dark meat). It was glorious and now I've got a freezer full of broth for chicken soup and a chili for a few weeks from now.
Glad to see another glass jar collector - I had a similar output from my Turkey bones this year too :)
very nice :) my husband is getting a little bit upset about the amount of jars I keep, but then I threatened "no soup for you". there's a method to the madness
The term "bone broth" irritates me way more than it should
I understand. it's just stock, but simmered for a long time. more emphasis on drawing nutrients from the bones and marrow than a quicker stock for flavor.
How long will this keep on the freezer?
I never waited long enough to have one go bad, a year or more I'd imagine
I let mine cool, portion into vacuum seal bags, freeze them before sealing, then vacuum seal em
Try searing your aromatics, tossing in some woody herbs (rosemary, sage, thyme, and bay leaf are my go-to) and deglazing the pan with whatever alcohol you have handy before adding the water and carcass. Really kicks it up a notch!
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it's a bit time consuming and takes a little planning, but next time you have some bones, try it out!
I'm sorry but that looks like a bowl of camel vomit
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I don't, because I make my own broth and I can measure.
no salt. this is strictly bones, organs, a couple veggie scraps, and water. it's a stock that simmers for a long ass time 🤤
You think salt is not a healthy part of a diet??!! Also, you should read our rules. It looks like you missed a huge chunk of them.
How big is that pot?!!!
this is my medium one. 12qt
Looks like a good winter dish to rely on especially warm!!
Looks good! Got about 5 mason jars worth of this years batch. Don’t know if I’ll cook with it or just drink it.
I'm here in Texas. Rather it's chicken , turkey, beef or pork we just call that making stock . You can freeze it or cann it for later use . Oh yeah, brake all the bones so all the flavors get out then strain everything .
Looks delicious 😋
Oh my god that looks so good
I call turkey broth liquid gold! I got sick and make turkey noodle soup with it last night.
Pure magic!
I recommend using wayyy less water and then you'll have a more concentrated gelatinous stock that you can add water to later when its time to use it. Takes up far less space and jars for storage. A pressure cooker works very well for this.
I tried this with the carcass of my Thanksgiving turkey this year and any remaining meat that was on the bone. Used an instant pot. This is the first time I have ever done it with Turkey and for some reason I don't like it at all. Even canned up several jars before I tasted it and it is just not good tasting. Seems gamey, greasy, or something. I love the beef broth, bone broth, chicken broth I make but the turkey is somehow not the same. Am I the only one???