Now that the Thanksgiving celebration is over, you probably have leftover turkey. I love making Next-Day Slow Cooker Turkey Stock. I add the bones, a little meat, and some veggies, and my slow cooker does the rest of the work. Hours later, I have the most delicious stock. It's perfect for stew, soups, and casseroles. I like to use some right away and then freeze the rest for another time. Making this stock is always a must for me and the right way not to waste any of the leftovers. Give this a try, and I know you'll love it.
Ingredients for Next Day Slow-Cooker Turkey Stock:
1 roast turkey carcass with a little meat stuck to it and wings
1 large onion cut into large chunks
3 carrots
3 celery stalks
3 thyme sprigs
8 garlic cloves
1/2 teaspoon peppercorns
8-12 cups of water
Time-Saving Tip: Have the stock cook overnight as long as you go to bed late and wake up early in the morning.
Let's see what we need.
We're ready to cook.
Add the turkey carcass, wings, and any leftover bones to the slow cooker. Top with the vegetables, herbs, and black pepper. Pour in water, making sure not to go past the maximum capacity line in the pot. Set the slow cooker to 10 hours on low.
Set up a work-station to strain the stock with a strainer resting over a large bowl and a more substantial dish. Carefully transfer all of the ingredients to the filter to strain the golden liquid directly into the container. Transfer the solids to the large bowl. Repeat the process until done; discard all of the solids.
Cool and refrigerate the stock overnight, if possible. Once cold, remove the light white-colored layer from the top; it is the fat. Below is the stock; it will have a jello-like consistency when cold.
It's ready! Next-Day Slow Cooker Turkey Stock is delicious and makes the best soup.
Enjoy!
Next-Day Slow Cooker Turkey Stock:
1 roast turkey carcass with a little meat stuck to it and wings
1 large onion cut into large chunks
3 carrots
3 celery stalks
3 thyme sprigs
8 garlic cloves
1/2 teaspoon peppercorns
8-12 cups of water
Add the turkey carcass, wings, and any leftover bones to the slow cooker. Top with the vegetables, herbs, and black pepper. Pour in water, making sure not to go past the maximum capacity line in the pot. Set the slow cooker to 10 hours on low.
Set up a work-station to strain the stock with a strainer resting over a large bowl and a more substantial dish. Carefully transfer all of the ingredients to the filter to strain the golden liquid directly into the container. Transfer the solids to the large bowl. Repeat the process until done; discard all of the solids.
Cool and refrigerate the stock overnight, if possible. Once cold, remove the light white-colored layer from the top; it is the fat. Below is the stock; it will have a jello-like consistency when cold.
Time-Saving Tip: Have the stock cook overnight as long as you go to bed late and wake up early in the morning.
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