Name: Slow Cooker Turkey or Chicken Stock
Yield: 1 gallon
Ingredients: Seasoning option 1:; Seasoning option 2:; Remaining ingredients:; Bones and scraps from 1 cooked turkey or 2 cooked chickens; 6 carrots, rinsed and cut into large chunks; 3 stalks celery, rinsed and cut into large chunks; 1 yellow onion, quartered but not peeled; 1 head garlic, cloves separated but not peeled

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Slow Cooker Turkey or Chicken Stock

Recipe by Matt Osier, Savory Spice Warehouse

Braising & Slow Cooking

Don't throw away your roast turkey or chicken scraps! Turn them into an easy overnight stock with this simple recipe.

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Serves 1 gallon

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Ingredients

Seasoning option 1:

2 Tbsp. Italian Herbs

1 Tbsp. Four Corners Peppercorns

3 Turkish Bay Leaves

Seasoning option 2:

2 Tbsp. Cantanzaro Herbs

1 Tbsp. Black Lampong Peppercorns

1 California Bay Leaf Remaining ingredients: Bones and scraps from 1 cooked turkey or 2 cooked chickens 6 carrots, rinsed and cut into large chunks 3 stalks celery, rinsed and cut into large chunks 1 yellow onion, quartered but not peeled 1 head garlic, cloves separated but not peeled

Four Corners Peppercorn Medley

California Bay Leaves

Black Malabar Peppercorns

Black Tellicherry Peppercorns

Directions

Pick a seasoning option. Add seasonings and all remaining ingredients to a 6-quart slow cooker. Fill the slow cooker to the top with water so everything is covered as much as possible. Cover and cook on low for 12 hours. Strain and transfer to sealable containers. Refrigerate and use within a couple of weeks, or freeze and use with a few months.

Recipe Notes

We intentionally did not salt the stock since you’ll likely be salting whatever dish you use the stock in. You can certainly add salt to taste if desired.