Making turkey stock now.

[no_hypocrisy]

On the stove, simmering away.

Saved all the bones from a dozen wings, 2 breasts, 2 necks, and of course, the vegetables.

And the bonus: I've cleared out the frig!

[nilram]

1. A dozen wings?

Sounds like quite a bird

[no_hypocrisy]

3. Nah. I bought four packages of parts because they were reduced to

79 cents a pound. One package of breasts.

[Croney]

2. We tried and failed miserably.

We boiled the turkey carcass and put the liquid broth in the frig. Next day it was a solid block of beige fat. We threw it out. I guess we should Google what to do next time.

[no_hypocrisy]

4. When you stew carcasses and bones and stuff of poultry,

it turns gelatinous (like Jello) when it cools. It's all good. You heat it up and it's rich and tasty.

[Croney]

5. Oh. Now you tell me. Haha!

[Retrograde]

7. The fat is usually whitish

and will rise to the surface when you refrigerate it, and it can (usually) be lifted off at that point - unless you want to make something like schmaltz. If the stuff underneath is jiggly, it's probably gelatin, as another poster pointed out. Anyway, if it does solidify you can scoop out chunks and melt them in a pot. When I have stock that turns semi-solid like this I dilute it with water when I use it.

In the last few weeks I made and canned about 36 pints of stock. Before Thanksgiving I cleaned the freezer of all the beef, chicken, and duck parts I'd been accumulating and got about 20 pints of beef and poultry stock. Then after Thanksgiving I cooked down the turkey, along with the wings, neck, and gizzards to make turkey stock. That should last for a few months!

[Nittersing]

6. It was just me and a Cornish Hen this year but...

I couldn't just toss that carcass so I made a mini batch of stock. About two cups I think.