Slow Cooker Turkey Stock
The last thing you want to do when you come down with a cold is run to the store for turkey stock. Now that we’ve moved and actually bought a house I’v been making a list of what I want to stock up on and Turkey stock is one of the first.
This year Christmas for our family felt like it was never going to end (don’t get me wrong I love cooking and having family around and wouldn’t change a thing, but lets get real here its exhausting) , the last thing I wanted to do after cooking three big Christmas meals was make soup like I usually do, instead I made Turkey Stock. This way I can add anything I want at any time or just use it for gravy, pasta dishes, slow cooker mashed potatoes and so on…. I could go on all night if you wanted but its late and I like sleep!!
A great time to make broth is when the hustle and bustle of Christmas is over. I have turkey bones and I always keep a broth bag in the freezer so I can add vegetables at all times. When the bag is full I have a variety of veggies for any broth whether its beef, chicken, turkey, or just vegetable broth. Your probably thinking broth bag?? Whats that… its just a Ziploc freezer bag with the starting date of when I put the first vegetable scraps in the bag. I don’t like to waste anything so I keep the onion peels and ends, celery leaves, carrot end and peels, and add any vegetables that I know wont be use before they start growing and walking away. Keep adding to the bag until its full!
You will need:
Vegetables Including but not limited too:
- This is where the broth bag in the freezer comes in handy
Apple Cider Vinegar
Large metal bowl
OK Now you have turkey bones, and vegetable scraps, all you need is spices, apple cider vinegar, and water.
Add the turkey bones (the more the better), vegetables, and 1/3 cup apple cider vinegar to a slow cooker, add just enough water to cover all the ingredients and turn on low. This is the nice thing about making broth is it takes a long time but you don’t need to babysit it. Just check every once in a while to see if more water is needed. Keep enough water in the slow cooker to cover the bones at all times. You want all the nutriense from the bones to break down into the broth causing it to gel once cooled. Continue to cook on low for 72 hours if you have that much time! Don’t worry if time is running out you can stop the cook time sooner, just remember you wont get all the good stuff out of the bones but it will still taste great! When the 72 hours is up or however long you choose to cook the bones and vegetables run the mixture through a colander into a large metal bowl. (line the colander with a cheesecloth for a clear broth). If you don’t mind a few floaties then just the colander is great however I prefer the cheesecloth method because of the look but that’s just me! Place the bowl in the refrigerator over night or till completely cooled letting the fat harden on the top to make for easy removal.
This next step has a few options depending on how you would like to store the broth and how fast you will use it all up. The broth will be a gel form or should be as long as it cooked long enough so warming it up makes things a little easier. Pour into ziplock bags, or container if your storing them in the freezer. Canning the broth is another option if you have a pressure canner. I will upload a link for the Pressure Canning process when that post is complete! Stay tuned!
**I remove all the fat the next day, place in a pot and reheat for canning as it lasts longer and doesn’t take up as much room in the freezer.**