TURKEY STOCK QUESTION

loco-colo

I have 12 litre pot of turkey stock on the brew - all the veg and spices etc.

Full day on the go.

From previous experience when I drain and cool overnight there will be a serious layer of solid fat on it.

What should I do with this.

Will be using a litre or so and freezing rest in batches,

Never sure should I just mix this back in for flavour or take it off.

Thanks for any advice.

tangy

Lots of flavour in the fat. Lift it off and refridgerate. Use it to fry the onions when you cook a chicken (or turkey!) dish, or, better yet, a chicken or onion soup.

Shmaltz is the Yiddish for the equivalent chicken fat. Too many hits

loco-colo

Thanks Tangy - not sure what too many hits means.

So I can use it for frying - like I usually mix olive / coconut / veg oil - just add it in.

Wasn't sure if it should be left in stock. Thanks.

tangy

Yes, use it for frying.

If you search online for schmaltz, Google returns "About 2,500,000 results". That's too many for me, but it might be worth a glance at the first page

harr

I freeze the fat ... make little individual ones like stock cubes. Use a ice cube tray ( one with lid) and I use them for frying or soups.

loco-colo

Great Thanks - Love and take pride in my stock - That fat is probably fantastic taste wise - I will put it to good use.