I made stock for the first time in the iPot , w turkey breast trimmings . I took @Shelby's advice and used the 120 min HP / NR :
here is one carcass from an 8 lb fz TB , from the Clean Out your Freezer topic. I used a chinese cleaver and mallet to chop up the carcass so it was
as flat as possible to minimize water hoping for a more concentrated stock. the pyrex bowl holds trimmings from the breast.
here is the stock from the first TB after natural release. I fished lout all the solids and put them on a medium jellyroll pan ( w lip ) to cool a bit.
I tasted the meat and there was still a little turkey flavor on the bits so they went back into the pot w chopped up carcass II.
then a second 1`20 min NR.
here is the final product after removed all the bits and let it cool in the iPot pot then it went into a plastic container and spent the night outside
to completely chill :
its on the L. its about 1.5 liters. the stock on the R is the combined ' drippings ' from the two sessions on the CSB for 2 breasts on Steam bake 30 - 35 min
one had Penzey's Chicago Steak on two and Sauer's Prime Rib Rub on the second two. its very flavorful but a bit salty. the turkey stock does not have
any seasonings in it at all . no aromatic as I didn't want to go to the store to buy two carrots etc.
Ill freeze each into bricks and vacuum seal and freeze.
while the second carcass was in the iPot I had an idea : somewhere I have a stainless steel potato ricer I got some time ago. its of good quality .
I though the next time I do this Id take out just the meat sans bones while still hot and use the ricer to smoosh the meat extract even more flavor !
and next time for the final cook Ill add some aromatics.
