https://community.qvc.com/t5/Kitchen/turkey-stock-question/m-p/23245#M620 <P>I made a turkey over the weekend and decided to do something I'd never done before-- make stock with the leftover carcass.</P> <P>I boiled the carcass in some chicken broth with some carrots, celery and onion- there wasn't much skin. I cooled it and put in the fridge over night thinking I'd skim off the fat then freeze the stock for later soups. Although there <EM>was</EM> a layer of congealed fat on top the next day I was surprised to see "the stock" looked like, and had the consistency of, opaque brown jello! </P> <P>What did I do wrong?<IMG src="https://community.qvc.com/DesktopModules/ExactTarget/Controls/TextEditor/jscripts/tiny_mce/plugins/emotions/img/blushing.gif" alt="{#emotions_dlg.blushing}" /></P> Wed, 26 Jan 2011 16:39:48 GMT redfox73 2011-01-26T16:39:48Z https://community.qvc.com/t5/Kitchen/turkey-stock-question/m-p/23245#M620 <P>I made a turkey over the weekend and decided to do something I'd never done before-- make stock with the leftover carcass.</P> <P>I boiled the carcass in some chicken broth with some carrots, celery and onion- there wasn't much skin. I cooled it and put in the fridge over night thinking I'd skim off the fat then freeze the stock for later soups. Although there <EM>was</EM> a layer of congealed fat on top the next day I was surprised to see "the stock" looked like, and had the consistency of, opaque brown jello! </P> <P>What did I do wrong?<IMG src="https://community.qvc.com/DesktopModules/ExactTarget/Controls/TextEditor/jscripts/tiny_mce/plugins/emotions/img/blushing.gif" alt="{#emotions_dlg.blushing}" /></P> Wed, 26 Jan 2011 16:39:48 GMT https://community.qvc.com/t5/Kitchen/turkey-stock-question/m-p/23245#M620 redfox73 2011-01-26T16:39:48Z