ElsieD

No, i followed your directions. The carcasses for 1 hour, large bones taken out, meat cooked another 30, next batch into the same water. Repeat. Oh, the meat was pressed through a food mill and the liquid added back to the pot after each batch. I strained the works through cheesecloth into a large bowl and filled those cups up from left to right. I had 6 batches all told as we had a capon for Thanksgiving and the carcass from that was added as well. I did start last night which turned out to be a good thing or I might still be at it.

@rotuts This is my yield. the first cup has a lot of fat, once the fat has solidified I'll remove it and test the end product. I'm hoping for good things.

I totally agree.

You bet I did. There was quite a bit so it is in the fridge and I'll add it once the fat has solidified and I've removed it.

Bones are roasted. O

Thank you, @rotuts. As mentioned, I'm browning the bones and will do stage 2 tomorrow unless i get ambitious today. So, split the bones into 4 lots, put 1 lot in IP, add water, PC on high 1 hour, remove big bones, smash meat using potato masher, IP again 30 minutes, use (in my case) food mill to get the rest of the stock out of the meat. In goes lot 2, re-using the liquid. Have i got that right? I have a 6 quart pot and a 3 quart pot.

Right now I'm roasting the bones and will cook them up tomorrow. The cost was $2.18 per kilo, or 99 cents a pound. I got 19 pounds. Maybe I should try using the IP. How much do you do at a time? Do you fill the pot with bones then fill with water to the MAX line?

Just picked up some more.

Well, now, I'm embarrassed. That top layer is indeed fat. I should have had a closer look before I asked my question. When I first started cooking them up, I let it simmer for a few hours, temporarily removed the bones, chilled the broth and took the fat layer off. Then the lot went back in again for further simmering. For some reason I thought that did it for the fat. Wrong. So thank you, @Smithy and @rotuts for your replies. I will be off shortly to pick up more bones and make some more.

I asked my butcher for turkey bones to make turkey stock and roasted them prior to making said stock. I had a lot of them, and browned them after which they hit the pot along with some carrots, celery, onion. Whenever I do this, I reduce it to a firm jelly like consistency and freeze it in ice cube trays. This is the first time it's separated like this. Both parts are equally firm. What caused it to separate? Do I need to rewarm it to blend the two parts back together prior to freezing?

That's happened to me. Oh, the stink!

Do you pressure cook the beans?

@Norm Matthews I was about to mix flour and water together to make starter as per KAF but I like the looks of your method for making starter. 2 questions - what king of flour do you use and why 1.5 cups of flour to 1 cup water vs. 1 cup flour to 1 cup water? And i take it that you use instant yeast?

I have a three loaf baguette pan and I just checked and it too fits in the Anova. Are those copper sheet pans?

Thank you. I've read the recipe and the sourdough starter instructions and will try it.