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Turkey Stock Advice - Gelatin

smbishop
smbishop Posts: 3,061
in EggHead Forum
So I took out the freezer, the frozen carcass and innards from the Thanksgiving turkey, and made a big pot of stock.  The next day, it is a pot of gelatin.  According to the internet, this is a good thing.

Any words of wisdom from you stock makers out there?

Thanks in advance.




Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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Comments

  • 1voyager
    1voyager Posts: 1,161
    edited April 2020
    It's a GREAT thing. Fine job.
    Large Egg, PGS A40 gasser.
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  • Carolina Q
    Carolina Q Posts: 14,831
    Awesome!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    You did it perfectly. 
    Keepin' It Weird in The ATX FBTX
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  • Carolina Q
    Carolina Q Posts: 14,831
    BTW, the first time mine turned out like that, I thought I had screwed up royally!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • smbishop
    smbishop Posts: 3,061
    Carolina Q said:
    BTW, the first time mine turned out like that, I thought I had screwed up royally!
    Me too!  That is why I am asking.  I guess that when I make soup, or whatever, I need to taste, and possible add water to thin it out?
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • Botch
    Botch Posts: 17,377
    smbishop said:
    Carolina Q said:
    BTW, the first time mine turned out like that, I thought I had screwed up royally!
    Me too!  That is why I am asking.  I guess that when I make soup, or whatever, I need to taste, and possible add water to thin it out?
    As you heat it up, it'll thin out on its own, and will have the most excellent unctuousness and mouthfeel.  (hope I can use those words on Easter)  

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Like Botch said, it will turn into silky stock with a little heat.don't add any more liquid. She’s perfect just the way she is. People spend years trying to figure out how to make gelatinous stock like this. 
    Keepin' It Weird in The ATX FBTX
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  • smbishop
    smbishop Posts: 3,061
    Thank you all!  It was a low simmer, all day....
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • SciAggie
    SciAggie Posts: 6,481
    Yup! It looks perfect. Well done. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Mickey
    Mickey Posts: 19,768
    Nailed it!
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • lkapigian
    lkapigian Posts: 11,549
    That's Gold Baybeeee! That will elevate your cooks...Stocks and Mother Sauces ...learn them, Wow your family and friends 
    Visalia, Ca @lkapigian
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  • JethroBodeen
    JethroBodeen Posts: 526
    I got questions. How is this preserved for further use? Frozen? Also is anything else added to the cook down?
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  • nolaegghead
    nolaegghead Posts: 42,109
    I actually will add unflavored gelatin to stocks to give them more "mouth feel".  I think littlerascal knows what I'm talking about here...
    ______________________________________________
    I love lamp..
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  • smbishop
    smbishop Posts: 3,061
    JethroBodeen said:
    I got questions. How is this preserved for further use? Frozen? Also is anything else added to the cook down?
    I freeze....

    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • Nature Boy
    Nature Boy Posts: 8,687
    Collagen turns to gelatin, and as has been said that is what makes a good stock! So...crazy question for y'all. Am I the only one that suspects College Inn broth is named because of the collagen??
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • gdenby
    gdenby Posts: 6,239
    Nature Boy said:
    Collagen turns to gelatin, and as has been said that is what makes a good stock! So...crazy question for y'all. Am I the only one that suspects College Inn broth is named because of the collagen??

    It would be a great pun if it was, but apparently, the origin is different. See:




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  • Nature Boy
    Nature Boy Posts: 8,687
    Haha. Okay, I guess I can disregard any hypothesis I may have had. Been thinking about this for too many years LOL.
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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