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Test Kitchen Approved

Slow Cooker Turkey or Chicken Stock

Recipe By Matt Osier, Savory Spice Warehouse

Yields

1 gallon

Recipe By Matt Osier, Savory Spice Warehouse

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

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.

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

Savory Spice ingredients in this recipe

  • Italian Herbs

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  • Four Corners Peppercorns

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  • Turkish Bay Leaves

    Bay leaves, also known as laurel leaves or bay laurels, come from a tree native to the eastern Mediterranean. The flavor of bay leaves is best brou...

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  • Cantanzaro Herbs

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  • Black Lampong Peppercorn

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  • California Bay Leaves

    The California bay is a native evergreen tree that grows to 80 feet in height. There are different species of the laurel family, California bay lea...

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  • Black Malabar Peppercorns

    Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India. These peppercorns have a familiar, bo...

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  • Black Tellicherry Peppercorn

    Tellicherry peppercorns are considered by some to be the best of the best. These peppercorns are left on the vine to mature longer, creating a mell...

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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.