I nabbed the turkey carcass for myself this year, since my brother was flying to some island the day after Christmas. I cooked it for like 8 hrs on day 1, then another six on day 2. On a lark I warmed up a mugful before stashing it in the freezer - holy cow was it good. It didn’t need a single thing, which is unusual in my stocks because I don’t salt them. I guess the turkey was heavily seasoned enough that it transferred to the stock.
Lookin forward to making gumbo with this .
I appear to be an outlier. I like broth that is lean and not gelatinous.
But gelatin is the good stuff from all the bones that disintegrate into the broth. It’s still lean if you skim off the fat.
It has plenty of collagen when I make it. I use plenty of carcass, roasted and chopped, and it usually simmers about four hours. I skim the foam as it cooks, making a raft if needed. I chill it and remove the fat. It is unctuous but not a bowl of chicken aspic. Some I know strive for that level of gelatinousness. I like a fairly complex flavor and tend to use a lot of different vegetable scraps: celery ends, carrot ends, onion ends, leek bottoms and tops, lettuce cores, mushroom ends, tomato cores, and squash ends are usually in there. I avoid broccoli, cauliflower, cabbage, and asparagus. I am on the fence as to radishes.
How do you feel about fennel stalks/cores? I typically add them to my Thanksgiving poultry stock and I feel they add a certain je ne sais quoi that is really delightful.
Well, now I’m confused 
The gelatin is protein, the fat is… well, the fat.
One reason I don’t add anything besides s&p & onion is so it can be about as versatile as I want it to be, i.e. for both Western and Eastern applications.
I do not want there to be so much collagen that when cooled the broth turns to jelly. T
Gotcha! I love it.
