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Turkey Stock

Ingredients
  Turkey carcass/Chicken carcass 1 (fresh or cooked)
  Celery stalk 2
  No salt seasoning 2 Tablespoon
  Kosher salt 1 1⁄2 Teaspoon (1-1.5)
  Bay leaves 2
  Black peppercorns 10
  Fennel seeds 1 Tablespoon
  All spice 1 Pinch
Directions

MAKING
1. In slow cooker pot, put carcass and cover it with water.
2. Add celery, no salt seasoning, and salt.
3. Drop peppercorn, bay leaves, fennel seeds, and all spice. Cover, and cook for 8 hours.
4. Strain stock and freeze it for later use.

SERVING
5. Prepare soup with the stock or use as desired.

TIPS
You can remove the meat from carcass and use it in soup.
For no fat stock, put it in refrigerator for 4 hours, and then skim off the fat.
You can use the stock as soup base or add it salsa and gravy.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Taste: 
Savory
Method: 
Slow Cooked
Ingredient: 
Meat
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
480 Minutes
Ready In: 
500 Minutes
Servings: 
6

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