Crock Pot Chicken or Turkey Stock
Transform your leftover poultry carcass into a liquid gold with this simple Crock Pot Chicken or Turkey Stock recipe! Perfect for novice and seasoned cooks alike, this hands-off method uses a slow cooker to extract every ounce of flavor from wholesome ingredients like carrots, celery, onions, and fresh herbs. A touch of garlic and black peppercorns adds depth, while a long, slow simmer creates a rich, golden stock that's brimming with nutrients. Ideal for soups, stews, or cooking grains, this freezer-friendly stock is a kitchen essential that reduces food waste and elevates your homemade dishes. Whether you're crafting chicken soup or enhancing your recipes with a natural flavor boost, this recipe is your secret weapon for creating hearty, delicious meals with ease.
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Recipe Information
Ingredients
- 1 whole Chicken or turkey carcass
- 2 medium Carrots (roughly chopped)
- 2 stalks Celery stalks (roughly chopped)
- 1 large Onions (quartered)
- 3 cloves Garlic cloves (crushed, optional)
- 2 leaves Bay leaves
- 1 bunch Fresh parsley
- 4 sprigs Fresh thyme or dried thyme
- 1 teaspoon Black peppercorns
- Salt (optional, to taste)
- 12 cups Water
Instructions
Remove as much meat as possible from the chicken or turkey carcass; it’s okay if small pieces remain as they will flavor the stock.
Place the carcass into a large crock pot (slow cooker). If needed, break the bones or large pieces to fit them into the pot.
Add the chopped carrots, celery, onion, and garlic (if using) to the crock pot.
Tuck in the bay leaves, parsley, thyme, and peppercorns around the carcass and vegetables.
Pour in 12 cups of water or enough water to cover all the ingredients by about 1 inch.
Cover the crock pot with the lid and set it to low heat. Cook for 8 to 12 hours, or until the stock is rich and golden in color.
Occasionally check the stock and skim off any foam or impurities that rise to the top.
Once the cooking time is up, strain the stock through a fine-mesh sieve or cheesecloth into a large bowl or container. Discard the solids.
Let the stock cool to room temperature, then refrigerate for several hours or overnight. Fat will rise to the top and harden; skim it off for a clearer stock, if desired.
Store the stock in airtight containers in the refrigerator for up to 5 days, or freeze in portion-sized containers for up to 3 months.
Nutrition Facts
Calories |
2575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.4 g | 176% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 1473 mg | 64% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 15.3 g | ||
| Protein | 276.6 g | 553% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 567 mg | 44% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3652 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
