how to make turkey stock not suck
I've made turkey stock from a carcass. There's no meat on the carcass. I placed it in a big pot, filled about halfway with water. This time (and every time I've made turkey stock) it comes out fatty and salty and not very flavorful. What can I do it to make it not so...slippery? fatty?
I'm making turkey and dumplings (like chicken and dumplings but w turkey)
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Add more water if it's too salty. I would also add some carrots, onion, and celery for a little sweetness and some aromatics. I like adding thyme and/or fresh ginger root. A little fresh ground black or white pepper.
Back in March, at the start of SIP in California, I made wontons with a turkey broth. Made the broth with a turkey carcass and the above mentioned aromatics, except thyme. It was such as comforting meal for us.
BTW, ginger in dumplings are a revelation :)
Further, after you've made and drained the stock, refrigerate overnight.
Next day, skim any fat that's solidified on top, then cook down the stock (half by volume) to concentrate the flavor.
Refrigerate or freeze in convenient sizes for use.