Turkey Stock
Stocks and broths are the one of the best ways to use up trimmings from food prep throughout the week. From unwanted cuts of protein to mushroom trimmings and onions skins. Carrot ends, celery stumps, and tough leek greens can all get put to use when making them.
Cook Time: 8 to 24 hours in slow cooker or 3 to 4 hours on stovetop
Storage: Up to 4 days in the fridge or 6 months in the freezer
Ingredients
Method
- In a large stockpot pot over medium heat, add oil and sauté mirepoix until just softened, about 5 to 8 minutes. Transfer this mixture to slow cooker if using one.
- Add bones and/or poultry, water, vinegar, trimmings, optional add-ins, seasonings, and optional seasonings to stockpot or slow cooker. For slow cooker, set to low and let cook for at least 8 hours or up to 24 hours. For stovetop, bring to simmer, skimming off any foamy impurities that may appear on top. Let simmer for 3 to 4 hours.
- Cool, strain, and use as a base for soups, stews, or braising.
