Turkey Stock

Ingredients

• bones, skin, drippings from a roast turkey carcass ((smaller pieces are fine, too, like breasts or legs))
• 1 onion (quartered, can also us a leek, sliced)
• 2 carrots (cut into chunks)
• 2 ribs celery (cut into chunks)
• 2 bay leaf
• 1 tsp salt (or more, if desired)
• 8 to 10 peppercorns
• 8 to 12 cups water
• optional fresh herbs, such as sage, thyme, parsley, or rosemary

Instructions

1. 1

   --- To make it on the stovetop: ---

2. 2

   Place the turkey bones, onion, carrots, celery, bay leaves, salt, peppercorns, and optional herbs in a heavy stockpot or dutch oven. Add enough water to fill the pot with a few inches headspace. Cover and simmer for 3 to 4 hours.

3. 3

   --- To make it in the slow cooker: ---

4. 4

   Place the turkey bones, onion, carrots, celery, bay leaves, salt, peppercorns, and optional herbs in the slow cooker. Add enough water to fill the pot 2/3. Cover and cook on low 6 to 8 hours.

5. 5

   --- To make in the electric pressure cooker: ---

6. 6

   Place the turkey bones, onion, carrots, celery, bay leaves, salt, peppercorns, and optional herbs in the electric pressure cooker. Add water to the fill line. Cover and secure the lid. Close the pressure valve and cook on manual for 40 minutes. Allow the pressure to release naturally.

7. 7

   --- Once the stock has simmered: ---

8. 8

   Strain the stock through a sieve, pressing on solids to release all the liquid.

9. 9

   Chill in the refrigerator. As the fat rises to the top and solidifies, you can remove this and discard.

10. 10

    Use in your recipe or freezer for longer storage, up to 2 months in a standard refrigerator freezer.