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I'm making stock from the turkey carcass. Freezer space is at a premium (all I have is the freezer in my side-by-side). Can I concentrate the stock down, once I pull the carcass and aromatics out and strain it, and then reconstitute with water when I use it? It seems to me that it'd make sense, but I've never tried it.

asked by Kayb almost 5 years ago
5 answers 583 views
Bc343245-99fb-4d2b-8579-9bf9c485181e--me
added almost 5 years ago

I do this all the time with beef stock and can't imagine why you can't do it with turkey stock. I say go for it!

E4b7660b-f3f6-4873-bd6d-2130a16403fb--img_1088
drbabs

Barbara is a trusted source on General Cooking.

added almost 5 years ago

I do that with chicken stock, too. I second ChezSuzanne's go for it.

B0f2c3df-9bf7-43fc-8544-eb75ba85a60e--kay_at_lake
added almost 5 years ago

Thanks, Magic Picklers! That's exactly what I'll do!

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
added almost 5 years ago

Absolutely, reduce it way down, and I have recently been freezing stocks flat in the ziploc double seal bags from Costco - a huge space saver.

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
added almost 5 years ago

Yes, I've been doing this for years. I either freeze flat in zip lock bags or in ice cube trays and transfer to zip lock bags after. It's more work upfront, but you save so much space.