Monday, February 9, 2009

Saving Turkey/Chicken Bones for Stock

After you carve away your turkey or chicken meat, don't throw away the bones! If you are not in the mood to make soup/stock with it right away, just store it into a large Ziplock bag and throw it into the freezer. This can store for months.

We usually get a pretty small turkey, and the entire rib cage can fit nicely into a one gallon freezer bag, but if your turkey is larger, simply hack it up into a couple of pieces.

That's what I did with my turkey after Thanksgiving, and this morning I decided to make some stock with it. It's absolutely fine.

I put the entire rib cage into a large pot. It's frozen and so initially, approximately 1/3 of the rib cage was sticking up above the pot. I submerged as much as I could in water, threw some kosher salt into the pot, and began boiling the water.

I brought the water to a boil on high heat, and the turkey softened as the frozen meat melted away. Eventually, the turkey will get enough below the water so the pot may be covered with a lid. At this point, turn down the heat to simmer and just keep it going for a few hours. Keep tasting it periodically and add seasoning and salt to taste.

Finally strain away the bones and you'll have a pot of stock! As mentioned before, you can use this stock to make your ramen noodles a lot healthier.

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