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



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.


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.


About 8 cups

Thanks To

Matt Osier, Savory Spice Warehouse

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Savory Spice Shop Ingredients
Italian Herbs 1 oz bag $4.30
Four Corners Peppercorn Blend 1 oz bag $3.70
Bay Leaves, Turkish 1/4 oz bag $2.35
Bouquet Garni, French Style 1 oz bag $4.45
Peppercorns, Black, Lampong 1 oz bag $2.05
Bay Leaves, California 1/4 oz bag $4.00
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