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.

  • Posted by: Kayb
  • November 28, 2010


spiffypaws November 28, 2010
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.
Gale November 28, 2010
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.
Kayb November 28, 2010
Thanks, Magic Picklers! That's exactly what I'll do!
drbabs November 28, 2010
I do that with chicken stock, too. I second ChezSuzanne's go for it.
TheWimpyVegetarian November 28, 2010
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!
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