Sunday, January 4, 2009

Crockpot Turkey Stock

Don't throw that turkey carcass away! Save it for stock and make your dollars stretch a little further.

Prep: 5 minutes
Cook: 7-8 hours
Yield: ~4 cups chicken stock

carcass from one 10-15 pound turkey, including bones and skin
4 cups water
1 medium onion, coarsely chopped
2 medium carrots, coarsely chopped
1-2 celery ribs, coarsely chopped
1/2-1 cup fresh parsley
1/2 cup fresh dill

Place all ingredients in crockpot. Cover and cook on low for 8 hours. Let cool, then strain bones and vegetables out. Place remaining liquid in a bowl and refrigerate. Every few hours, remove bowl from refrigerator and skim fat from top of liquid.

Tips and Tricks
Don't be surprised in the first hour if the stock smells like burning bones. This is normal, and the smell will soon change to that of yummy turkey. This recipe is also appropriate for chicken. The veggies don't need to be peeled and the herbs don't need to be chopped, since everything will be strained out. I usually use my stock right away, but it can be frozen for up to 3 months. If you're watching your fat intake, leave the skin out of the crockpot.
Make It Healthier
Omit skin and dark meat.
How Kids Can Help
Add ingredients to crockpot. Push buttons on crockpot.
Recipe Source

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