Here’s where it gets interesting. As the stock simmers, the collagen from the bones and joints breaks down into gelatin. Ever noticed how good stock turns jelly-like in the fridge? That’s the magic. That gelatin gives your soup a silky, luxurious mouthfeel—like a fancy restaurant trick, but cheaper.
Also, the longer you simmer, the more calcium and phosphorus leach into the water. It’s like a bone supplement for your tummy. You’re basically making edible magic.
When Is It Done?
Your stock is ready when the liquid turns a rich, golden-amber color. Taste it—it should make you go “Wow. That tastes like turkey x 100.” If it’s watery, simmer it longer. If it’s too strong, add a splash of water.
Strain it through a colander or a fine-mesh sieve. Discard the mushy bones and veggies (they’ve given their all). What’s left is pure, concentrated gold.
