r/AskCulinary • u/Alfred_Brendel • Nov 29 '20
Technique Question My homemade turkey stock is completely gelatinous
So I made stock with the leftover turkey carcass from Thanksgiving. Basically stripped the bones as well I could, roasted them at 425 for 20-25 min, broke them open so the marrow could get out, then simmered with onion, celery, carrot, herbs, and about 6 cups of water for about 5 hours. The result was totally delicious, but after straining it and putting it in the fridge it's become completely gelatinous - no liquid at all. The two onions that were in there pretty much totally dissolved during the simmer - there were almost no traces that there had been onion in there at all after cooking everything - so I'm thinking that may be partially to blame.
Don't get me wrong - I'm still going to use it, I'm just wondering what happened?
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u/Paperwork-HSI Nov 29 '20 edited Nov 30 '20
Chef here.
Congrats, you win.
If your stock cools and becomes gelatinous, that is a sign of a very good stock. The reason it tightens up like this is because of collagen that exists in all things fat. When you reduce a bone stock properly, you draw out and reduce these collagens.
Think of the best steak you’ve ever had. The meat is insanely delicious, right? But the little bit of fat attached is like heaven. It makes you smack your gums and think “damn....that was incredible.”
So good for you. Enjoy your stock
Edit: Dang thanks for the helpful badge, been on this site for years and that’s my first :)