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Old Dec 15, 2005, 4:10 am   #11
miker
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Frank, I prefer it that way myself, but it turns the boys off, because they know what it is,mike
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Old Dec 15, 2005, 4:11 am   #12
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GraysRDbest is going to have a field day with this thread. LOL

Give us you opinions GRays.
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Old Dec 15, 2005, 4:12 am   #13
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Same as with Thanksgiving turkey with one exception. I add a little of everything that was served that day with the exception of desserts, and let it simmer for a day or two. Sieve and throw everything away but the stock. It's cloudy but full of flavor.
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Old Dec 15, 2005, 4:12 am   #14
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Originally posted by miker
Frank, I prefer it that way myself, but it turns the boys off, because they know what it is,mike
I've never had anyone refuse anything I've cooked with stock made this way.
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Old Dec 15, 2005, 4:13 am   #15
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Sue, you sure we didn't cook together in a previous life? LOL
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Old Dec 15, 2005, 4:17 am   #16
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I've often wondered where I came up with that!
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Old Dec 15, 2005, 4:19 am   #17
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Unlike Chicken Stock, you ever notice that you end up with more turkey stock than you have dinners for. LOL

I just can't throw that carcus away. So after a dinner or two (I always tell everyone to save their bones) I end up with 3 bags of turkey broth and no turkey to go with it. LOL
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Old Dec 15, 2005, 4:22 am   #18
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I debone mine right after dinner. That way I can add a little of everything to the pot. Freeze the excess stock.
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Old Dec 15, 2005, 4:26 am   #19
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If you freeze your excess stock, throw a pinch of rosemary leaves into in or a bay leaf, gives it a unique flavor, when dethawed,mike
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Old Dec 15, 2005, 4:27 am   #20
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I usually end up with enough Turkey Stock to last a year, and so then I have to cook another turkey so that I can use it, and then of couse I have MORE stock....
Ya see my dilemma?

I like the Bay Leaf miker.
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