Stock , instant Pot'd

[rotuts]

Ive been making stock , w the iPot for a while 

 

Turkey stock , as Ive been using commercial turkeys for some time

 

esp around USA thanksgiving , as , well ,  they are much cheaper 

 

commercial , Fz birds .  in my area there is StonyBrookFarms 

 

and Ive used their ground turkey for years , its 2o.3 oz , per standard slab.

 

ie thus thicker ,   as a slab.

 

I used to get 22 - 24 lbs birds , and after defrosting , went to work on them

 

and the results went into many SV bags.    

 

now its Fz breasts .  SBF has some wing meat on the BR

 

where as the others have lethal brown hyper saline bags , included .

 

no mater

 

in the past I made stock from the unfrosted turkey bones 

 

via the iPot .  I learned to chop up the bones , enough so they were compact 

 

ing the 6-cup pot .    why use more water , which one might then have to simmer off ?

 

the turkey items had no seasoning on them , thus could be concentrated .

 

those huge turkeys , got me 4 x turkey stock , via re-use of the plain Bricks :

 

I make the bricks this way :

 

these are easily available plastic containers .  the Fz contents , fit one of my standard VacBags.

 

I freeze the item in the plastic container , then Vac Fz as a brick .  very easy to stack that way.

 

above , a Brick of Turkey-Rage , iPot'ed , from those 20.3 oz SBF.

 

recent Fz TB's :

 

 

 

two backs , 9 lbs TB;s .    I roasted them in the CSO the next day , 375 F  45 - 50 minutes 

 

for the browning .  in the 3-Cup  iPot  and the new idea :

 

2 cups of water , as the backs  did not need to be covered in water , they would all pressure cook , or pressure steam.

 

Ive found 30 min , HP gets the meat cooked enough , where it really falls off the bone , stirring up the contents

 

w a folk :

 

 

bones removed , easily , then the meat mashed a bit w a potato masher , to get the chunks into threads of meat .

 

then 10 minutes more , HP resulting in this MeatMass :

 

 

I pressed this down over the strainer , as I could not locate my PotatoRicer , which would have been easier.

 

decided to COS roast the frames from the 4 TB's :

 

 

chopped up a bit w the CCleaver and pamper 

 

 

 

iPot 

 

thus :

 

 

remember this whole project was mostly unattended 

 

12 oz ' stock '  ( Broth ? Stock ? au currant Bone Borth ? )

 

which I Fz.

 

BTW , when I CSO-Roasted the 4 TB's the day before ?

 

in the CSO pan  ( the deeper one I bought , not the shallow original ones )

 

I got this :

 

 

that's over 8 oz Pan Drippings .  it really is !

 

I learned this :

 

using so little water , thinking Im getting a more concentrated final brick 

 

and  I did add water to the iPot to keep it at about 2 cups

 

you loose water venting etc 

 

the turkey meat mass was pretty stiff , 

 

Ill use more water next time

 

and Fz the brinks 

 

and use them the next time to get 4 X ?

 

its important to remember , by choice   there is no seasoning .  no aromatics no salt.

 

I add that later , when I use the bricks .

 

and the pan drippings , where new to this time .

 

delicious    a bit ilke demi-glace 

 

easy to season ' at use '

[ElsieD]

Last year our local grocery store sold a lot of turkey bones during our Thanksgiving.  My husband bought "a lot" of these bones to make stock.  I thought I'd  never see the end of them.   At any rate, they were duly roasted and turned into stock.  After straining, the resulting broth was vastly reduced.  This was poured into ice cube trays and chilled.  The cubes were so solid you could stick something in them and it would stand straight up. Cubes were then frozen.  They are wonderful, full of flavour.  I'm happy to have them but I'll never make that much again.

[rotuts]

the method above avoided the ' reduction ' part.

 

at room temp , both the lighter colored ' stock '

 

and the darker colored ' demi '  would hold up a fork .

[Smithy]

@rotuts, what do you do with the meat? Do I understand that you're using it in place of ground turkey? Do you use it in sauces, like spaghetti sauce? 

[rotuts]

@Smithy

 

there meat that you see in the colander , above , came from the two turkey backs .

 

its been in the iPot , FP for 30 min , then 10 more ++.

 

as much of the ' jus ' had  been wrung out of it as possible .  it is dry .

 

it has no flavor what so ever left.  even MC had no interest in eating it.

 

its been tossed.

 

 

[Smithy]

4 minutes ago, rotuts said:

@Smithy

 

there meat that you see in the colander , above , came from the two turkey backs .

 

its been in the iPot , FP for 30 min , then 10 more ++.

 

as much of the ' jus ' had  been wrung out of it as possible .  it is dry .

 

it has no flavor what so ever left.  even MC had no interest in eating it.

 

its been tossed.

 

 

 

Ah, I misunderstood. Then what's in the frozen bricks?

[rotuts]

the lighter colored one is ' stock '

 

the darker , in the small jar , is  demi-fond from the tray used to CSO the 4 turkey breasts 

 

that then got cut in 1/2 and vac's and Fz.  for future use.

Edited November 19 by rotuts (log)