I still make my own stock, but I only simmer about 6 hours max now. No more reactions.

Just FYI

My recent post Confession time!

I throw out the first batch of stuff strained out of the first batch of broth. The "left-over" that I leave in my stock pot is left-over broth. I really do this because I am lazy. I just don't want to have to package up the broth and do something more purposeful with the broth yet. Sheesh, I usually just spent a whole day roasting a turkey and making all the customary fixings, baking a pie or two and having a feast with or without added guests and then cleaning up from said event… I really don't want deal with making room in the fridge or freezer for broth or anything else like a carcass! In fact, that is why I started making broth this way: I throw the broth ingredients into a pot and let it simmer overnight and into the next day, over night and into the next day after that. By then, I'm good and ready to deal with the broth.

Anything left over, I leave in my stock pot, add the carcass and any skin and other assorted bones from the turkey (and those wing tips!), adding additional water to cover generously. I add the same seasonings and a carrot, 2-3 ribs celery with leaves, a scrubbed and halved potato and the quartered onion. I bring this to a boil, skim and then I let it simmer for 2 days, yes that says DAYS! I cover with a lid that has been tilted to leave a large "vent" during this time.

The bones and skin and veggies as well as seasonings give up all their goodness to the broth during this process. [you can do this in a crock pot but mine just isn't big enough for all the broth I want to make - an electric roaster is another great option]. Strain through a cheese cloth or paper towel lined colander for the clearest broth but if you don't have cheese cloth, just do your best to get the debris out by straining through a wire sieve or unlined colander like Heather says.

This makes a very flavorful broth without the boiling down process. However, if you want double strength broth, you can return your strained broth to your washed stock pot and heat at a slow boil until reduced by half in volume.

I have canned broth once or twice but find it time consuming and a hassle [I do my canning in my travel trailer because my ceramic cook-top is not suited to my pressure canner as the canner extends more than 1 inch beyond the heat element's circle] since I have a large deep freeze, I just freeze my broth in quart size freezer ware.

Man-o-man, it looks like I wrote a whole volume on the subject. But, I just wanted to elaborate on the basic turkey broth idea. Once you get the hang of making your own broth (which is virtually free) on a small scale, it just makes sense to go larger and make your time really count and exact every bit of flavor out of those ingredients as possible.