Crock Pot Chicken or Turkey Stock

This is a fantastic way to utilize the carcass of your bird when you cook up a whole chicken or turkey - it makes a nice big batch and you can freeze in smaller containers and pull out for use in your soups, stews, casseroles, rice dishes, etc. Homemade is the way to go!

I froze this is quart sized Ziploc bags and have already used most of it for a super tasty tortellini soup - SO good!

After eating soup made with this stock I immediately felt guilty for every single occasion I've thrown out a chicken or turkey carcass without turning it into something this delicious first, and making the most of the whole animal. Waste not, want not - right?! :)

Crock Pot Chicken or Turkey Stock from Pets'R'Us on

3 -4 lbs chicken or turkey bones (raw or cooked, boiling fowl or chicken or carcasses)
1 large onion, chopped or quartered (leave the skin on to give a nice color to the stock)
2 celery sticks, rough chopped (include leaves)
2 carrots, rough chopped
10 black peppercorns, approx.
1 - 2 tsp minced garlic
1 bay leaf
parsley (I used about 1 TBS dried)
boiling water

  1. Preheat the crock-pot on high.
  2. Try breaking up the bones as small as possible, place with all the other ingredients in the crock-pot.
  3. Cover with as much boiling water your crock pot can take (approx 6 cups of water).
  4. Switch to LOW and cook for 12 or up to 24 hours.
  5. Strain, cool, skim of the fat, use the stock or freeze.
  6. If there is any meat on the bones, remove it and use for the soup or other dishes.


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