Once you use your crock pot to make stock, you’ll never go back. It’s super easy and makes cleaning up after a big Christmas or Thanksgiving dinner a breeze. Crock Pot Turkey Stock is where it’s at!
- Bones from your roast turkey
- If you’ve stuffed your bird, remove all of the stuffing. Remove the meat from the bones and put aside for sandwiches or soup. Discard any skin.
- Break the bones into pieces that will fit in your crock pot. Fill your crock pot with as many of the bones as you can. Add water to the fill line on your crock pot. Set the timer to cook on low for 10 hours.
- Set a colander over a large bowl. Carefully pour the turkey stock through the colander into the bowl. Take a second large bowl and place a fine-mesh sieve over it. Pour the stock through the fine-mesh sieve into the second bowl. You can use it right away to make soup, or store it for later.
- If I’m storing the stock, I like to put the bowl outside to cool quickly, and then transfer it to my fridge. Let the turkey stock cool completely. Once it is cold, you can place it in freezer bags and store in your freezer.
The stock will store safely in your freezer for up to a year, but I like to use it within three months for the best flavor.