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.
MOAR stock in the making. This is going to be a good batch, judging by the looks and aroma 
#SSDD — ‘cept the second S = stock
from Aubergine
Wow, that’s a lot of stock! How many boyds didja use?
It’s actually one container less that I made in October, see uptopic photo. I get chicken backs–this is from eight backs, maybe three or four pounds, plus some rib and lamb chop bones from the freezer. Six hour simmer.
Just made a brown stock from a roasted chicken carcass and a very leek and tomato heavy bag of vegetable trimmings. It is quite thick but still clear. Tomorrow one 3/4 quart container becomes tortilla soup. The other is in the freezer.
In case anyone is interested in the best of all worlds – making consomme in the Instant Pot – the following video shows a method for getting there:
Otherwise, to get it clear, the egg white raft (which I’ve tried once and it mostly worked) is what those of us who don’t have an IP have to do. I just usually leave my stock cloudy, as it’ll be used in cooking or soup with other things added in anyway. 
That’s where all the vitamins and minerals are! ;-D
