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when i make turkey stock in th iPot
just turkey carcass
I cool , defat and freeze in bricks
then vacuum seal and freeze.
I use the bricks for the next carcass rather than water
and get to 4 x at least . ie the bricks are used 4 times
thus I do not need to boil off the water .
I open a frozen brick , chop off a tranch , quickly reseal in the same bag
and put the brick back in the freezer for another day.
with this system there is no salt or seasonings .
the turkey carcass starts out raw .
when i make turkey stock in th iPot
just turkey carcass
I cool , defat and freeze in bricks
then vacuum seal and freeze.
I use the bricks for the next carcass rather than water
and get to 4 x at least . ie the bricks are used 4 times
thus I do not need to boil off the water .
I open a frozen brick , chop off a tranch , quickly reseal in the same bag
and put the brick back in the freezer for another day.
