What to Do with the Turkey Bones? Make Stock

What to Do with Turkey Bones? Make Stock

Making a homemade stock is one of the most economical things you can do. Essentially, you’re getting all the flavor you possibly can from something you might otherwise chuck.

Stock is also one of the easiest culinary feats you can pull off. And yet, the resulting turkey or chicken stock adds rich flavor to soups, stews, sauces, and rice dishes. I buy bone-in chicken pieces all year long just so I have the makings of stock. Even if I don’t need it that week, I cool and freeze the stock to use later.

My preferred means of stock-making is to use the slow cooker. I place the leftover bones, drippings, and whatnot from the turkey or chicken in the crock and add onions, carrots, celery, herbs, and bay leaves. Turn that baby on overnight and in the morning you will have a lovely brown stock ready for cooking.

You might also wake up in the middle of the night with the freaky realization that someone is cooking. In the middle of the night! (Yeah, that is kinda weird.)

And your husband might comment that he doesn’t like the scent of chicken soup with his coffee, but he’ll get over it. Someday.

Turkey Stock Recipe | Good Cheap Eats

This recipe is really a non-recipe. You can change it up based on what vegetables and herbs you have on hand. Just know that you may need to add salt to taste. Refrain from comparing this to commercial chicken broth which gets most of its flavor from salt and additives.

Once your stock is cooked, strain it and use in your recipes. You can make a “second press” of stock by adding more water to the solids in the pot and going for another round. This stock won’t be as flavorful as the first batch, but it will still be good. And you’ll be grabbing every last bit of flavor from the ingredients.

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Comments

  1. This may seem kind of skimpY of me, but I hate wasting entire carrots and stalks of celery that I’ll just throw away. Instead, I keep a zip-top bag in the freezer for “soup veggies”. In it, I throw the tops and ends of carrots, celery, onions, garlic, bell peppers, or anything that sounds good. I add a bag or two of those to my crock pot instead. That way I’m getting the flavor from vegetable parts I would have thrown away, too.

  2. So what do you do with the giblets? Inquiring minds want to know… :)

  3. Thank you for your chick stock reciepe, I have been making it since I began following your blog. I use it to make to mashed potatoes last year for Thanksgiving and I was requested to make them again this year.

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