store bones at cabin

Last Thanksgiving, I purchased five turkeys at $.39/lb, butchered and froze the meat.  This year, I want to store the bones and run a stock pot, but have no room in the freezer.  How do I store the bones without a freezer?  Any help appreciated.

The only solution I can think of is to make your stock now and freeze it. It will take much less space in a freezer.

My husband, the chef, agrees. Make the stock, freeze it in portions and you can pack a lot in a small space. He also thinks that a freezer in the garage is a good idea -- but I think he's just hoping for one himself.

FWIW dept:  So, I like the idea of having a stock pot running 24/7 on the stove during the cool Fall and through the winter (great for quick soups).  In order to have a stash of stock bones, I want to collect them year round, so here's what I came up with so far.  During the warm months, I'll freeze the bones, until I get a batch together.  I'll marinate the cooked and raw bones in vinegar and water, then dehydrate them, package them in a container on the shelf, and that will free up some space in the freezer to collect more.  Then, when winter comes, I'll have enough bones to replenish my stock pot.  During the winter, I can freeze enough stock (this can be really condensed stock) to carry me through the warm months.

I also am freezing the cut veggie ends, stems, whatever, and storing them to use in the winter.  That's my plan, and I'm sticking to it.   :)

Hi tompoe, I too love making homemade stock with poultry bones, but I usually make it shortly after we've consumed the bird. I love cooking and I am interested in your process. You mention that you use water and vinegar. Why vinegar? Also, what does your dehydration process entails? Would love to hear your insight. Nothing beat a good homemade stock! Thanks.

Vinegar alters the pH in the marinade step.  You could do a salt brine or whatever you want.  Dehydration is done with dehydrator or oven at below 200 degrees for hours or days.  During winter months, stock pot sits on stove, and receives any veggies or bone scraps, simmering 24/x7.  Stock is removed as needed for soups, cooking pasta, whatever.  As level of stock lowers, water is added as needed.  I like kitchen smells, whether spaghetti sauce or stock or bread.  Hey, did you see the easy bread videos on youtube?  The dehydrated bones are my way of replacing old time local butchers who gave away bones.  Ideally, I'd like to just throw bones on a table, let them dry, toss them in a canvas bag, and string it from the garage rafter until needed.

Wow, thanks for the detailed reply. I'm definitely getting an education from your posting. I'm no newbie in the kitchen sphere, but I've never thought about freezing bones and I think I am about to become a convert. No, I did not see the easy bread videos on Youtube. Will have to check them out, though. Tompoe, you sound like you are into kitchen science Alton Brown style... which is a great to understand the chemistry behind crafting great food! 

Greetings:   I have been using the 'bone storing ' process for many years....primarily the turkey bones that have all kinds of "good stuff' left on them after the feast is over.   I put the entire carcass in a zip lock bag and pop it into the freezer until I want to 'warm up the household  & or friends and neighbors with a kettle of 'home made ' soup.   I then put  the  entire carcass  into a large soup pot about half filled with water ...put it on the stove, add some onion, salt, pepper, celery (if I happen to have some on hand) and let it simmer for a good share of the day....  THEN   skim off what needs skimming and remove all the bones that have left behind their wonderful flavor.      From that point on I add whatever vegetables we desire and if necessary flavor to taste with favored spices.      I will also make dumplings just prior to serving 'the soup'.      Nothing better than a hot bowl of soup and a friendly visit with friends or neighbors.