Brian in the Kitchen

Brian in the Kitchen Recipes

BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

September 28 2018

Slow Cooker Homemade Turkey Stock

    1 Turkey Carcass , quartered (or cut even smaller if needed to fit your slow cooker)
    1 large Yellow Onion , peeled and cut into wedges
    2 large Celery Stalks , rinsed and cut into 2-inch segments
    3 medium Carrots , scrubbed and cut into 1 ½ inch segments
    15 Black Peppercorns
    3 sprigs fresh Italian Parsley
    4 sprigs fresh Thyme
    8-10 cup Cold Water

Add the onion, celery and carrots to a 6-quart slow cooker. Lay the turkey bones on top of the vegetables. Add the peppercorns, parsley, and thyme. Pour in the amount of water your slow cooker can hold (note; the turkey carcass size can determine the amount of water possible). Add the lid and turn on LOW for 12 hours.
    
Strain and use or freeze. Tip for straining fat: if you want to try to strain fat out of the stock, place it in the refrigerator overnight. The fat will congeal on the top and is easily remove.