Slow Cooker Turkey Stock (from Carcass)
Nourishing and versatile, my easy slow cooker turkey stock uses a turkey carcass (bones work too) and a few simple vegetables to create the most flavorful homemade stock to use in soups, for sipping, and more!
Equipment
- Metal Funnel (optional)
Ingredients
- 1 turkey bones (or carcass)
- 4 celery stalks, washed
- 1 medium yellow onion, washed, skin on, and halved
- 4 garlic cloves, washed, skin on
- 2 large whole carrots, scrubbed, skin on
- 1-2 bay leaves
- 1 teaspoon kosher salt, plus more to taste
- 1 tablespoon apple cider vinegar
- 10 cups water
Instructions
- Place all the ingredients in a 6-quart slow cooker.
- Fill with water within 1-inch of the top. Cover, and cook on low for at least 8 hours and up to 24 hours.
- When done, taste and add additional salt if desired.
- Allow to cool to room temperature, then strain, discarding any remaining solids.
- Store refrigerated for up to 5 days for freeze for up to 3 months. Once refrigerated any fat will rise to the top and solidify, making it easy to remove and discard if desired.
Notes
- The total yield for this recipe will depend on the volume of ingredients, how much water you add, and the heat of your specific slow cooker.
- When tested in a 6-quart slow cooker I ended up with about 10 cups of stock.
- Put this delicious stock to good use. I highly recommend making my turkey and rice soup next!
Nutrition
Serving: 1 (of 10) | Calories: 13kcal | Carbohydrates: 3g | Protein: 0.3g | Sodium: 256mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2414IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 0.1mg
