Slow Cooker Turkey Stock

Yesterday I mentioned the massive homemade turkey soup craving that had taken control of my household, and today I'm sharing part two of the process for bringing that turkey soup to life. I started with a whole, bone-in, skin-on turkey breast that I made in the slow cooker, and I'll chop up that meat to use in the soup.

After I removed the breasts from the bone, leaving the little bits of meat and skin on it that stuck, I set it back in the slow cooker with all of the tasty juices that were released while the turkey was cooking. After that, I just add veggies and herbs to the crock, then fill it to the top with water, put on the lid, and set it to low.

Twenty-four hours later, I was rewarded with a dark, rich broth that would become the base of our soup. Watch for that recipe coming soon, but until then—don't throw away those bones because it's ridiculously easy to make stock and bone broth in a slow cooker.

Recipes that use turkey stock:

• Green & White Chili
• Herbed Turkey over Cornbread Waffles w/ Cranberry Sauce
• Quick Turkey and Hominy Chili
• Slow Cooker Turmeric Turkey Noodle Soup
• Split Tea and Smoked Turkey Soup
• Turkey and Wild Rice Soup
• Turkey Pot Pie (substitute turkey and turkey stock for chicken in recipe)
• Turkey Tetrazzini

yield: 3 to 4 quartsAuthor: Heather Schmitt-Gonzalezprint recipe

Slow Cooker Turkey Stock

prep time: 10 MINScook time: 24 hourtotal time: 24 hours and 10 mins

A simple, no-fuss way to make turkey stock with leftover carcass from cooking a turkey or turkey parts.

INGREDIENTS:

• 1 turkey carcass or bones from turkey parts, with some meat scraps attached
• 2 carrots, cut into large chunks
• 2 stalks celery, cut into large chunks
• 1 onion, quartered
• 1 garlic clove, smashed
• small handful fresh parsley (stems and leaves)
• few sprigs fresh thyme
• 1 bay leaf
• palmful of black peppercorns

INSTRUCTIONS:

1. Place everything in the crock of a 5 to 6-quart slow cooker. Add any reserved juices or cooking liquids from a roasted or slow cooked turkey or turkey breast, then add cold water to fill. Cover.
2. Cook on LOW for at least 12, or up to, 24 hours.

3. Line a medium-mesh wire strainer with a coffee filter and set over a 1 gallon container. Use a ladle to transfer the stock from your slow cooker into the lined strainer, a few ladles at a time.

4. Allow to cool to room temperature, then transfer to jars or heavy-duty zippered baggies and refrigerate or freeze until needed.

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