Easy Turkey Soup Stock
This delicious recipe for turkey stock is perfect if you have left over turkey and plan on making a soup or stew with it. Perfectly seasoned, after your first taste of Easy Turkey Soup Stock you'll understand why homemade is so much better than store bought. Cook it up so you can keep warm with a turkey soup. Enjoy!
- Carcass from fresh or cooked turkey or chicken
- water as needed
- 2 celery stalks
- 2 bay leaves
- 10 black peppercorns
- 1 tablespoon fennel seeds
- 1 pinch all spice
- 1 to 1.5 teaspoons of kosher salt
Place the carcass in slow cooker and cover with water.
Add celery stalks, no salt seasoning, bay leaves, peppercorns, fennel seeds, all spice and kosher salt.
Pop the lid on and cook on high setting for 8 hours.
If you use fresh turkey carcass you can pick the meat and use it to make sandwiches or add to the soup.
Strain the stock and cool in refrigerator for at least 4 hours.
The fat will freeze on top of the stock so just remove it with a spoon and throw it away.
Use the stock as soup base or for sauces. You can freeze it in ice cubes molds and add it to sauces and gravies. It will be good for up to 3 month.