Turkey Stock
Slow cooker turkey stock, a great way to use leftovers from a turkey dinner!
Equipment
- Slow cooker
Ingredients
- turkey bones from about one turkey It's fine if there is some meat on the bones, remove skin
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 sprig fresh sage
- 1 onion, quartered yellow or white, see additional note
- 1 shallot, halved
- 2 carrots, cut into three pieces
- 2 celery stalks, cut into three pieces
- 2 tsp peppercorns
- 1 tbsp apple cider vinegar
- salt and pepper to taste
Instructions
- Add all ingredients to the slow cooker and cover with water. Try to ensure that bones are mostly below the liquid.
- Set slow cooker to the low setting, let cook for 24 hours.
- Remove large pieces of veggies and bones with tongs, discard. Strain remaining broth with a colander or mesh strainer covered in a double layer of cheesecloth. You may use the broth directly or chill overnight and re-strain the next day to remove excess fat. Add salt and pepper to taste if desired.
- Store in fridge for up to 7 days. Separate into desired containers in pre-measured quantities and keep in freezer for up to 12 months. I recommend several different sizes or cubes for maximum flexibility later!
Notes
If you would like a more deeply colored stock include onion and shallot skins in your stock. Be on the lookout for grit, wash this away before adding to the pot.
There is also no need to remove garlic from the skins.