Comments on: Getting a Jump on Thanksgiving — Turkey Stock.

By: Cooking With The Whineaux» Blog Archive » Salsa Verde (Green Sauce Recipe)- Kitchen Bootcamp Sauce Challenge

Tue, 01 Jun 2010 22:47:59 +0000

[...] reduced to the point you want — otherwise you may end up oversalting. I posted on making turkey stock, the method is the same for [...]

By: Natasha - 5 Star Foodie

Natasha - 5 Star Foodie — Fri, 30 Oct 2009 00:12:48 +0000

Excellent step by step guide to making the turkey stock and it sounds very flavorful and delicious!

By: Mardi @eatlivetravelwrite

Mardi @eatlivetravelwrite — Wed, 28 Oct 2009 22:37:41 +0000

Great post. I love making stock from scratch but it IS time consuming. Roasting the bones makes for a great flavour too…

By: Jessie

Jessie — Wed, 28 Oct 2009 16:13:06 +0000

excellent post! I cannot wait to try out this stock recipe

By: dawn

dawn — Wed, 28 Oct 2009 14:09:18 +0000

I really liked doing it that way — another suggestion from Ruhlman is to roast the bones before making the stock, especially with beef.

By: Tweets that mention Cooking With The Whineaux» Blog Archive » Getting a Jump on Thanksgiving — Turkey Stock. -- Topsy.com

Wed, 28 Oct 2009 06:22:59 +0000

[...] This post was mentioned on Twitter by Whineaux, Todd. Todd said: Cooking With The Whineaux» Blog Archive » Getting a Jump on …: Lots of bones and low and slow cooking. I made.. http://bit.ly/IVm0c [...]

By: Karen

Karen — Tue, 27 Oct 2009 22:43:28 +0000

As I write I have a pot of chicken stock simmering on the stove. Much the same as yours except I didn’t caramelize the veggies. I will have to try that next time.

By: kathyvegas

kathyvegas — Tue, 27 Oct 2009 20:13:27 +0000

I was just thinking about doing this very thing over the weekend..thanks for the great tips!

By: pegasuslegend

pegasuslegend — Tue, 27 Oct 2009 13:54:02 +0000

my mouth is watering delicious!!! thanks