What would cause bubbles in turkey stock?
I made the stock the day after making turkey. Left the stock to cool overnight in a cool place. There were bubbles on it today. Removed carcass and started to reheat. Bubbles really forming. I have never seen this!!!
Best Answer
If it was me, I would ditch the stock. It is unsafe to leave the carcass in the stock once you are done with the cooking. I was trained by my Oma to always a) strip the carcass as soon as it is cool enough to handle, b) use the carcass immediately if making stock or broth from it, and c) remove all bones and pieces from the stock as soon as it is removed from heat. If your stock is reactive, there is a chance it may not be safe to consume. Why take that chance?
Pictures about "What would cause bubbles in turkey stock?"
Why is my turkey stock jelly?
It turns out, if your turkey stock turns into a jelly-like consistency after it's been cooled, you've made your stock perfectly. The bones (especially the wings) have collagen inside of them, and when you simmer them for a long time, it breaks down into gelatin and makes a very rich and delicious stock.Can you cook turkey stock too long?
Simmer Your Bones Long Enough, But Not Too Long Yet, if you cook your broth too long, it will develop overcooked, off-flavors that can become particularly unpleasant if you've added vegetables to the broth pot which tend to break down, tasting at once bitter and overly sweet.How long is too long for turkey stock?
Storage: Turkey stock can stored in the refrigerator for up to 1 week or frozen for up to 3 months.Can I leave turkey stock out overnight?
No matter how tempted you may be or how many times you've dodged the bullet, you can't save broth that sat at room temperature for more than two hours.Brad Makes Thanksgiving Turkey Stock | From the Test Kitchen | Bon Appetit
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Min An, Mikhail Nilov, Ron Lach, ROMAN ODINTSOV