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Smoked turkey necks to make gumbo stock
Posted on 12/27/14 at 8:46 am
Posted on 12/27/14 at 8:46 am
I usually put smoked turkey necks in my gumbo. But I'm thinking about throwing them in the pot when I make my stock. Thoughts?
Posted on 12/27/14 at 8:58 am to 3HourTour
When they start falling apart, those little bones could be problematic.
Proceed with caution.
Stay fat, friend.
Proceed with caution.
Stay fat, friend.
Posted on 12/27/14 at 9:05 am to BRgetthenet
Yea that's my fear. I figure I can put it through a colander or something after.
Posted on 12/27/14 at 9:09 am to 3HourTour
I do this all the time. Smoked turkey necks and wings in my pressure cooker for stock Just use a fine wire mesh strainer to get the small bones out. All that cartilage in the wings and neck give the stock a nice body.
Posted on 12/27/14 at 9:41 am to 3HourTour
quote:
Yea that's my fear. I figure I can put it through a colander or something after.
Cheesecloth, my friend. Cheesecloth. I can't stand skin or bones in my gumbo, but I sure as hell want them in the gumbo while it's cooking. So, after I debone and skin my chicken, I cut the bones in half with my kitchen shears and wrap them and the skins up in a bundle of cheesecloth to toss into the pot. When you're ready to fish it out, you can stick a couple of skewers through it to set up a way to balance it on the rim of the pot and a spoon laid across the top of the pot. It'll hang above the liquid to let it drain all that goodness into your pot. Then, you just toss it all into the garbage and your gumbo has perfect bite sized chicken pieces and no skin and bones, but all of the flavor.
I call it a bouquet poulet(tm). I don't see why you couldn't do the same here.
This post was edited on 12/27/14 at 9:43 am
Posted on 12/27/14 at 9:46 am to TigerstuckinMS
Great idea. That's what I'll do. I'll report back.
Posted on 12/27/14 at 9:51 am to 3HourTour
Turkey neck meat is some of the most delicate, delicious meat on earth when smoked. It's gonna be awesome.
Posted on 12/27/14 at 9:52 am to TigerstuckinMS
The neck is just one bone. If you don't want the meat then strain or wrap in cheesecloth.
Posted on 12/27/14 at 10:01 am to BRgetthenet
Another question. I'm making the stock today for a New Years Eve gumbo. I know the stock itself will be ok until then, but will the bones and chicken skin be ok in the fridge until then?
Posted on 12/27/14 at 10:55 am to 3HourTour
I make a stock a day or 2 before in the pressure cooker with bones, skin, smoked necks, chicken broth, (or crabs, shrimp shells etc). I sometimes break the bones and oven roast at 425 for 1 1/2 - 2 hours first. In the pressure cooker for 1 - 1/2 hrs (2-3 hours in normal pressure pot), let cool (I set the pot in cool water in the sink). Then strain all the bones, skin, etc and refrigerate over night (or ice chest). The fat gels on top and can be easily skimmed off (dogs love it).
This stock I use for the gumbo. Excess stock freezes well in freezer bags. The deboned chicken stays in a bag in the refrig until 30 min before the gumbo is ready. I add it with the Andouille. I try to minimize the heat history of the protein so it stays more tender.
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