Active Time: 10 MinsTotal Time6 Hours 10 Mins
Yield: 7 to 7.5 cups
The Thanksgiving feast is over and it’s time to wash the dishes and pack up leftovers, which means it’s the perfect time to make turkey stock. Instead of cramming the messy turkey carcass into ziplock bags—or worst of all, throwing it away—simply transfer the bones straight into the slow cooker, along with water and some vegetables that you probably have on hand. This no-effort recipe simmers all night long, so you can wake up the next morning to a big batch of golden, aromatic stock perfect for soups, stews, and warding off the common cold. The cooled stock can be stored in the refrigerator up to one week, or in the freezer for up to two months.
- 1turkey carcass (breast bones, leg bones, thigh bones, wing bones, back bone, and neck) (from 1 [10- to 15-lb.] turkey)
- 8 cups water
- 3large carrots, cut into 3-inch pieces
- 1medium onion, cut into 8 wedges
- 3large celery stalks, cut into 3-inch pieces
How to Make It
Place turkey carcass in a large (4- to 6-quart) slow cooker; add water, carrots, onion, and celery. Cover and cook until stock develops a rich flavor and reduces slightly, on HIGH 5 hours or on LOW 8 hours. Strain, discarding solids. Transfer stock to storage containers; let cool completely, about 1 hour. Seal and store in refrigerator up to 1 week or freezer up to 2 months.
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