Easy Turkey Broth Recipe (2024)

FAQs

How to can homemade turkey broth? ›

Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.

Storage: Store turkey broth in the refrigerator and use within 4 days. Freezer: Divide the broth into freezer-safe containers (I like to use 16-ounce glass jars) and leave 1/2-inch head space for expansion. Label and date, then freeze for up to 3 months.

The carcass's connective tissue can also add collagen, which can be beneficial to joint health. And bone marrow can be rich in iron, vitamins A and K and other nutrients. Adding vegetables to the broth can also add nutrients.

It is a true superfood. Cooking with stock that has been made from scratch is the secret ingredient of every ancestral chef. The bones and meat are simmered for a long time to draw every bit of flavor from them, along with the collagen and nutrients.

Making turkey stock is a great way to use what you have on hand post-Thanksgiving. It's easy and economical: Almost all leftover parts of the bird can be put to use, including the bones, the skin, and small bits of meat attached to the carcass.

Can you overcook turkey stock? Yes, the culprit is high heat. A really long simmer time (even up to 4-5 hours) is totally fine, as long as it's a gentle simmer and not a fast boil. High heat deadens the flavors of all those wonderful herbs.

A good stock isn't done until it's been strained, seasoned and cooled. Skimping on any of these steps can leave you with stock that's murky, bland or stale-tasting. To strain, pour the stock into a colander lined with at least two layers of cheesecloth.

The bones and cartilage contain a protein called collagen, which is extracted as the bones are simmer during stock production. Heat transforms the collagen into gelatin, which is dissolved in the broth and solidifies when it cools. That's why soups and broths solidify, they are full of gelatin.

There are two primary reasons why stocks and broths end up cloudy: Emulsification of fats: Just like how water and oil can emulsify into an opaque mayonnaise, fats from meat or bones can emulsify into the water of your stock, making it cloudy. The culprit? Boiling.

Can I freeze homemade turkey broth? ›

Freeze the liquid for up to 6 months.

Put the container in the freezer and store it until you're ready to make stock, gravy, or soup with it. If you're freezing the liquid in ice cube trays, transfer the frozen cubes to a sealable freezer bag and use them within 6 months.

Foods in the Brassica family, such as broccoli, are too strong for stock/broth and can impart a bitter taste. Foods in the Brassica family, such as cabbage, are too strong for stock/broth and can impart a bitter taste.

Just as when you're making stock for soups or stews, boiling will cause soluble proteins and rendered fat to emulsify into the cooking liquid. By simmering, you avoid emulsifying the fat and thus keep the stock clearer, and we found that the scum created simply settled to the bottom of the pot.

Chicken Broth Ingredients

Chicken pieces: You can cut up a whole chicken to make broth or use any combination of bony chicken pieces, like legs, wings, necks and/or backbones. Celery, carrots and onions: This veggie trio is known as mirepoix. It adds depth and makes up the aromatic base of broth.

HERE'S HOW I DO IT. I fill my pressure canner with 2.5 quarts of water and add 3 tablespoons of vinegar. The vinegar prevents discoloration of your canner. Fill the warm jars with the warm stock, leaving 1 inch of head space in the jar.

Pressure Canning the Finished Broth aka Stock

Once the stock has reached a full boil, ladle it into the hot jars. (You may use quarts or pints. I prefer pint-sized since most of my recipes call for smaller quantities.) Leave 1″ headspace.

Canning bone broth for long-term storage is a fantastic option, and here's how to can broth using a pressure canner. Making homemade chicken bone broth on the stovetop or in the Instant Pot is such a great way to stretch a dollar and utilize all parts of the chicken without waste.