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