Crock Pot Thursday: Turkey or Chicken Stock
  • One turkey or chicken carcass, with all of the good meat removed. If you stuffed the bird with any spices or vegetables, all of that good stuff can go in the slow cooker, too.
  • 2-3 celery stalks
  • 1 medium onion, quartered
  • 1-2 carrots, or a handful of baby carrots
  • 1 bay leaf
  • 1-2 sprigs fresh herbs (thyme, sage, rosemary, or parsley work well)
  • water
  • salt to taste
  1. After carving the bird and removing all of the good meat, cram the carcass into the slow cooker. You may need to break it up a bit to get it to fit, especially if your turkey is as gigantic as ours was.
  2. Toss in the celery, onion, carrots, and spices.
  3. Fill Crock Pot with water until it's about ½ inch from the top. I was able to get about 6 cups of water into my 7 quart Crock Pot.
  4. Cover and cook on low for anywhere from 8-24 hours.
  5. When you consider your stock sufficiently cooked, remove bones and pour stock through a strainer.
  6. Let the stock cool in order to skim the fat off the top, and use or freeze. I freeze mine in 1 and 2 cup portions, my freezer always has a stash of homemade chicken or turkey stock ready to go!
Recipe by Funny Is Family at