Slow Cooker Turkey or Chicken Stock
Ingredients
Pine & Pepper Spices
- 1⅓ Tbsp. French Style Bouquet Garni (seasoning option 2)
- 1 carcass Bones and scraps from 1 cooked turkey (or 2 cooked chickens)
- 4 Carrots, rinsed and cut into large chunks
- 2 stalks Celery, rinsed and cut into large chunks
- 1 Yellow onion, quartered but not peeled
- 1 head Garlic, cloves separated but not peeled
- — Water, to nearly fill the cooker
Directions
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1
Pick one seasoning option. Option 1: Italian Herbs, Gourmet Peppercorn Medley, and 2 Turkish Bay Leaves. Option 2: French Style Bouquet Garni, Black Lampong Peppercorns, and 1 California Bay Leaf.
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2
Add the seasonings and all of the remaining ingredients to a 6-quart slow cooker.
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3
Pour in enough water to nearly fill the cooker, covering everything as much as possible.
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4
Cover and cook on low for 12 hours.
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5
Strain the stock through a fine-mesh sieve into sealable containers and discard the solids.
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6
Refrigerate and use within a couple of weeks, or freeze and use within a few months. The stock is intentionally unsalted, since you'll likely salt whatever dish you build with it; add salt to taste at the end if you'd like. Makes about 5½ cups.
