Happy day after Thanksgiving! I hope your holiday was a safe, delicious and wonderful one.
Last year I received some terrific feedback on a recipe I posted after Thanksgiving Day for “Slow-Cooker Turkey Stock”. I was so delighted by the ease and flavor of this recipe, that I decided I would never make another turkey stock any other way.
This recipe also proved to be reliable throughout the rest of the year: take the carcasses of rotisserie chickens to make a deep and rich stock overnight, and you’ll have a homemade stock you can rely on time and time again. (I usually make the chicken stock using 2 carcasses at a time – an NO, I don’t go through 2 rotisserie chicken at a time, I just thrown the carcass of one into the freezer and wait until I have another carcass to add to it!) Add in some onions, celery, and carrots, cover with water, and set the slow-cooker on low.
This is a fool-proof recipe. Sit back a bit and enjoy the ease and the taste. After all of those hours of cooking these past few days, you deserve a break. Take one!
This recipe will yield 2 1/2 to 3 quarts turkey stock.
Then fill up your slow-cooker, and enjoy some well-deserved down time!