60 if your stock turns to jelly in the fridge, it means you did it right!

Turkey stock is gelatinous. Web gather the ingredients. Drizzle with the oil and sprinkle with 1 teaspoon salt. Web i made this stock yesterday with a smoked turkey carcass & 2 chicken breast bones and pc it for 3 hours, then strained out the bones and cooled it.

Web nov 28, 2016 at 15:25 add a comment 1 answer sorted by: Roasting the bones creates an extra layer. I can’t understand where i went wrong.

2 in a large roasting pan or sheet pan, place the turkey wings and necks. Turn off the heat and. Web place the turkey carcass, one onion, 2 celery stalks, and 2 carrots in a baking pan and roast for 45 minutes at 350º.

Basically stripped the bones as well i could, roasted. Simmering the bones breaks down the collagen and turns it into gelatin; But what i got was jelly.

All i did was cook a turkey and try to make some stock out of the carcass. Occasionally check on your stock and skim any fat or impurities from the top if you wish. 1 preheat oven to 450°f.