Well, up to that point, it was pretty straight forward. It was after that it got to be a little more work. I strained everything from the liquid and let it cool. After leaving it in the fridge overnight, I scrapped off the fat (eww) and poured it into containers. Any one step wasn't too difficult but when you are dealing with such huge pots of often hot liquid, it was hard work. I'm not sure if it was worth it. I got 6.5 quarts of turkey stock that I put in the freezer for later use. We use chicken stock quite a bit, so we'll see how this compares. At the very least I learned something new!
6 days ago