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Mixing turkey carcass into bone broth

Answered on August 19, 2014
Created February 23, 2013 at 4:28 AM

For health reasons, I dont care what it will taste like.

My question revolves around how to accomplish this with tact.

Obviously I will need to add the turkey in later, however we are going to let it simmer in the crock pot first. Should I add those juices into the beef stock with the carcass after we remove the meat, will this even be ok to do after it's been in the crock pot?

Im just wondering what this process would look like and if you have had any luck?

3b031bce7c181c10452ee202e2b54dc6

(803)

on February 23, 2013
at 10:10 PM

how would I go about doing it without messing up the beef broth?

7e1433afbb06c318c4d90860d493c49d

(5959)

on February 23, 2013
at 03:33 PM

I also use the bones off our plates. I only make poultry stock, and I always use heavy poultry shears to cut the long bones in half to expose the marrow. I keep a gallon ziplock bag in the freezer into which I put all poultry bones and and onion skins/cores; when it's full, I dump it all into the pressure cooker and run two batches with it.

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1 Answers

1
254ea62982c287995e11bc3cfd629407

(822)

on February 23, 2013
at 02:14 PM

Absolutely fine. As a matter of fact, after people are eating, I save the bones from people's plates and use them as well.

The crock pot cook is mostly cooking the meat and really shouldn't leech the minerals you're after from a bone broth cook.

7e1433afbb06c318c4d90860d493c49d

(5959)

on February 23, 2013
at 03:33 PM

I also use the bones off our plates. I only make poultry stock, and I always use heavy poultry shears to cut the long bones in half to expose the marrow. I keep a gallon ziplock bag in the freezer into which I put all poultry bones and and onion skins/cores; when it's full, I dump it all into the pressure cooker and run two batches with it.

3b031bce7c181c10452ee202e2b54dc6

(803)

on February 23, 2013
at 10:10 PM

how would I go about doing it without messing up the beef broth?

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