I like to use the entire turkey carcass after I have smoked it and gotten the majority of the meat off of it, gives the broth a smoky dose. majority goes into quart freezer bags for use later.
I've watched about a dozen stock videos in preparation of trying it my first time, finally, and this is by far the best video I've seen yet. Very in depth explanations as to WHY you do certain things certain ways and not just "just do this" cause that's how it's done.
I only use veg scraps that I've thrown in the freezer and built up over time. Carrot and onion peels and ends. Ends of celery stalks, etc. Tomorrow I am making turkey stock to can up some turkey veg soup for hubs. I also save up my chicken and turkey bones and roast them off for 1 hour at 400 deg before I throw everything together in a pressure cooker with water and seasonings, then cook it for 1 hour and strain. SO flavorful! If I have extra, I just freeze in ziplocks or pressure can.
This is the best stock video I have found. I’m making it right now and it smells absolutely fantastic! I was directed to this video by your turkey gravy video. I’m going to make that as well. I look forward to diving into your channel! Thank you!
Respect to you sir. I see so many people putting in carrots without peeling it washing them or washing the vegetables. They put odds and ends into the stock dirt and all. 🤮 Even onion skins can have dirt or mold and they put it in their stock. I cannot with some people. Thank God you cleaned the veggies first.
I make bone broth daily/weekly (more Weston A Price style/philosophy) but i loved this approach. It taught me some new skills to up level my game. Question - i usually add a couple "glugs" of ACV as it allegedly helps release the collagen from the bones. Have you added ACV? Would it impact the taste? 🤔
So I’ve forgotten to save my turkey parts from earlier. I only have one neck and one backbone. Should I cut this recipe in half? And I always throw away the giblets, would those work for the stock? Looking to make better gravy than my Mother in Law this year….lol. Thanks for these videos!
Short version: Put a bunch of turkey scraps/carcass in a pot of water with a bunch of veggies and boil ot for like 6 to 8 hours. Filter it and BAM, you've got stock.
I used to make my own chicken stock, and it was delish! But I decided that store bought was close enough without all the work. Plus , it kept longer when canned.
Homemade stuff can keep a long time. But it has to be vaccum sealed while in a jar or can. Then ideally, you want to keep it refrigerated. It’s the same principle when pickling vegetables. Vinegar adds flavor and acidity, but low temperatures inhibit bacterial growth. Same for stocks and broth.
Making stock is one of the most important things a person can do to level up their meals while also utilizing byproducts.
💯💯💯
@@allthingsbbq thanks for the effort you put into these videos. Sometimes you add better technique and others you teach me something I didn’t know.
@@RadDadisRad For sure! It's always fun to learn. Thanks for watching we will relay your comment to the rest of the team! 💯
I like to use the entire turkey carcass after I have smoked it and gotten the majority of the meat off of it, gives the broth a smoky dose. majority goes into quart freezer bags for use later.
Smart move!
thank you ..I just asked a question about freezing
I've watched about a dozen stock videos in preparation of trying it my first time, finally, and this is by far the best video I've seen yet. Very in depth explanations as to WHY you do certain things certain ways and not just "just do this" cause that's how it's done.
Agree. I made my stock today.
Same
Best recipe I’ve seen so far--also nice that it’s stovetop not instapot
I hear ya! 👌 Stovetop is the way to go!
I only use veg scraps that I've thrown in the freezer and built up over time. Carrot and onion peels and ends. Ends of celery stalks, etc. Tomorrow I am making turkey stock to can up some turkey veg soup for hubs. I also save up my chicken and turkey bones and roast them off for 1 hour at 400 deg before I throw everything together in a pressure cooker with water and seasonings, then cook it for 1 hour and strain. SO flavorful! If I have extra, I just freeze in ziplocks or pressure can.
I always leave the onion skins. it will make the stock much darker.
Bravo! i will use your recipe this Thanksgiving!
This is the best stock video I have found. I’m making it right now and it smells absolutely fantastic! I was directed to this video by your turkey gravy video. I’m going to make that as well. I look forward to diving into your channel! Thank you!
Same. Mine is simmering on the stove right now.
Wow, thank you! We're glad you found us! ❤️
I usually include the gizzard, tail, wing tips, heart, etc. as well, omitting the liver
Little bit of everything!
Why omit the liver?
@@Escapeofthebride777 tends to impart a bitter flavor by itself without proper preparation, e.g. seasoned and sauteed with butter and sauterne.
Respect to you sir. I see so many people putting in carrots without peeling it washing them or washing the vegetables. They put odds and ends into the stock dirt and all. 🤮 Even onion skins can have dirt or mold and they put it in their stock. I cannot with some people.
Thank God you cleaned the veggies first.
Strain it ALL out…
Some may disagree, but I use that exact method for chicken soup. Been a few months, but it's starting to get cold and damp, again.
I love videos like this. Reusing all the parts, making awesome things. GG chef
Every part can be used for something!
I make bone broth daily/weekly (more Weston A Price style/philosophy) but i loved this approach. It taught me some new skills to up level my game.
Question - i usually add a couple "glugs" of ACV as it allegedly helps release the collagen from the bones. Have you added ACV? Would it impact the taste? 🤔
Doing this for a gumbo! Can’t wait!
Yumm! 🙌
It's a little bit of work but I'll take the meat off the stock bones & give it to my dogs. They love it
Puppy love!
Great video. I always wanted to try making my own stock. Now I have some guidance. Thanks Tom. Oh yeah how do you store and how long will it last?
In order to store the stock it will need to be pressure canned.
@@suzannelallenor you can freeze
How long will it keep? Should you freeze it in bags?
Can you do one on chicken stock???
what carrot peeler did you use? it seemed fast!
New intro! Cool!!
how long can you keep turkey stock in the fridge? Can you freeze it?
For how long will it stay fresh in the fridge?
So I’ve forgotten to save my turkey parts from earlier. I only have one neck and one backbone. Should I cut this recipe in half? And I always throw away the giblets, would those work for the stock? Looking to make better gravy than my Mother in Law this year….lol. Thanks for these videos!
Absolutely add the giblets!
Righteous!!!
😎
Short version:
Put a bunch of turkey scraps/carcass in a pot of water with a bunch of veggies and boil ot for like 6 to 8 hours. Filter it and BAM, you've got stock.
simmer *
Salt, Peppercorns……
😂😂😂
If you only have 1 neck and backbone, should the rest of the ingredients be cut in half?
EeeeeeYyyyuuuummm,!!! Awesome!😛👍👌
💯
can u make gravy from some of the stock?
Yes.
I like to use that fat to make my roux for the gravy
Sounds delicious!
@@allthingsbbq Ups the turkey flavor even more in the gravy.
Youi want to leave the onion skins in your stock
I used to make my own chicken stock, and it was delish! But I decided that store bought was close enough without all the work. Plus , it kept longer when canned.
Store bought is not even close…
@@icknau5782 I know how to jazz it up. It's just a starting place...
Homemade stuff can keep a long time. But it has to be vaccum sealed while in a jar or can. Then ideally, you want to keep it refrigerated. It’s the same principle when pickling vegetables. Vinegar adds flavor and acidity, but low temperatures inhibit bacterial growth. Same for stocks and broth.
I probable won't use the leeks if i make this on my boat, I don't want my boat to sink.
We see what you did there! 😂
Not necessary he just had them on hand
do not SALT stock - im done
I was going to watch this until you sold me something in the first five seconds