It's so easy to make great-tasting homemade turkey stock with what's left of your Thanksgiving turkey. I like to use a slow cooker, but you could also use a large pot and let the stock simmer on the stove.
Toss into your pot whatever you have left of your turkey--bones, skin, and any scraps of meat left hanging on the bones.
Add a generous amount of chopped onions, carrots, and celery, including the leafy ends and the onion skin. Chopping the vegetables will release more flavor, but I don't chop them too fine so that they are easier to remove after cooking.
Simmer for 8 to 10 hours. If using a slow cooker, cook on low for 8 to 10 hours.
Using a fine mesh strainer, strain the stock into another pot and refrigerate. Remove any fat that appears on the surface.
Stock may be frozen for up to 6 months.
This post is linked to House of Hepworth.
Do you know how often I have not made stock because I hated the idea of having the stove on for so long. How did I get this far in life and not know to use my slow cooker. Thanks so much.
ReplyDeleteGenious! Going to get on this. Love your blog, by the way.
ReplyDeleteThank you so much!
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