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Roasted Turkey Stock Help
Posted on 3/9/14 at 2:53 pm
Posted on 3/9/14 at 2:53 pm
I just made a stock with 4 turkey carcasses. I'd now like to roast the bones & do another stock but have never done it before, anybody care to share their process? TIA
1
Posted on 3/9/14 at 3:18 pm to TIGERFANZZ
Lot of variables here. You should have roasted the bones first. Depending on how long you cooked yourstock, the bones may be pretty much depleted
Posted on 3/9/14 at 4:03 pm to BlackenedOut
Yup - doubt you'll get anything more out of the bones.
Next go-round, arrange the bones on a foil-lined sheet pan (for cleaning), rub them down with some tomato paste (optional), throw in a few onion quarters and roast them off at 350 for about an hour. Use the roasted (blackened) onion in your stock, along with some fresh ones.
Next go-round, arrange the bones on a foil-lined sheet pan (for cleaning), rub them down with some tomato paste (optional), throw in a few onion quarters and roast them off at 350 for about an hour. Use the roasted (blackened) onion in your stock, along with some fresh ones.
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