3

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turkey bone broth?

Answered on August 19, 2014
Created November 23, 2012 at 11:55 PM

I have never made broth before but have a turkey carcass. Is one enough? Can I just follow the directions from previous questions for beef broth?

089dd41b18fbb95ebb5347cded708d98

(5635)

on November 24, 2012
at 01:18 AM

i will have to try this. i rarely get my chicken bone broth to gel and i always use a whole carcuss.

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3 Answers

2
7841848bd0c27c64353c583fb7971242

(7275)

on November 24, 2012
at 12:51 AM

If you have a cleaver, I'd recommend cracking some of the big bones open, so that the marrow and other goodies can get into the broth. I think a (clean) hammer could do the trick, too.

089dd41b18fbb95ebb5347cded708d98

(5635)

on November 24, 2012
at 01:18 AM

i will have to try this. i rarely get my chicken bone broth to gel and i always use a whole carcuss.

2
8f87879387f2a357db7c33008ff9a04a

on November 24, 2012
at 12:00 AM

Carcass in a pot with water, onion, celery, carrot, parsley and a doz pepper corns. If you soak the bones in acidic water for an hour or so before heating, more good stuff leaches out of the bones. (A couple Tbsp of vinegar)

1
00cd3b6f51530a6832fcda1712edbec3

(2411)

on November 24, 2012
at 03:58 AM

A chicken's bones and carcass don't require nearly as much times to leach their contents into hot water as beef bones. 6 hours is likely enough time. Here are the guidelines from the Food Network for chicken stock.

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