CWS4322
Chef Extraordinaire
I was taught to roast the bones first (I do this in the oven). And to crack them. I add just a splash of vinegar when I roast them. I brown marrow bones on the stovetop and then roast them overnight in the turkey roaster. I strain the stock, let it sit in the fridge, skim off any fat/grease and then make soup or freeze the stock. My soupmaking is a two-step process. I make the stock, then I take the strained stock and make the soup. I never make broth. Which reminds me, I have two turkey carcasses in the freezer...too hot to make stock today. When turkeys are on special in the fall, we usually buy enough to have a turkey/month until April/May. Because I was away Apr into June, I still have one turkey left in the freezer that I'll probably brine and smoke in September.
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