Sunday, November 1, 2009

Turkey Stock

Every 1st Sunday our Church eats together after morning services. Last week the ladies were trying to decide what we would have and it was suggested that we would do a "Thanksgiving Meal". It was that and so much more! I volunteered to bake the bird. I bought a 24# bird! No pictures, well you all have seen what a cooked turkey looks like right.
Anyway, I brought home the leftover meat for pot pies and sandwiches and the bones to make turkey stock.

This is how to make turkey stock: Put all the bones in a large crock pot and cover with water and add 1/4 c vinegar( that's so you get calcium from the bones), and cook on low all night. Or you could use whatever pot you have that the bones will fit in cover with water, cover and simmer on low - med low for about 4 hours, watch the water level and add more water if the bones are not covered.  

This is my 8.5 qt crock pot full of the bones and water

In the morning let cool slightly and strain, pick out any good meat. You can then put the stock in the refrig and when it gets cold the fat will be on the top and you can remove it. Heat the stock to boiling and then pour the hot  broth into quart canning jars and pressure can at 10# for 25min, if you want to can in pints just pressure can at 10# for 20minutes. I've canned ham, chicken and beef stock the same way, always better than store bought.
This stock can also be frozen.

Canned Stock

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