Crock Pot Chicken or Turkey Stock

Transform your leftover poultry carcass into a liquid gold with this simple Crock Pot Chicken or Turkey Stock recipe! Perfect for novice and seasoned cooks alike, this hands-off method uses a slow cooker to extract every ounce of flavor from wholesome ingredients like carrots, celery, onions, and fresh herbs. A touch of garlic and black peppercorns adds depth, while a long, slow simmer creates a rich, golden stock that's brimming with nutrients. Ideal for soups, stews, or cooking grains, this freezer-friendly stock is a kitchen essential that reduces food waste and elevates your homemade dishes. Whether you're crafting chicken soup or enhancing your recipes with a natural flavor boost, this recipe is your secret weapon for creating hearty, delicious meals with ease.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:480 mins

Total Time:495 mins

Servings: 12

Ingredients

• 1 whole Chicken or turkey carcass
• 2 medium Carrots (roughly chopped)
• 2 stalks Celery stalks (roughly chopped)
• 1 large Onions (quartered)
• 3 cloves Garlic cloves (crushed, optional)
• 2 leaves Bay leaves
• 1 bunch Fresh parsley
• 4 sprigs Fresh thyme or dried thyme
• 1 teaspoon Black peppercorns
• 0 Salt (optional, to taste)
• 12 cups Water

Directions

Step 1

Remove as much meat as possible from the chicken or turkey carcass; it’s okay if small pieces remain as they will flavor the stock.

Step 2

Place the carcass into a large crock pot (slow cooker). If needed, break the bones or large pieces to fit them into the pot.

Step 3

Add the chopped carrots, celery, onion, and garlic (if using) to the crock pot.

Step 4

Tuck in the bay leaves, parsley, thyme, and peppercorns around the carcass and vegetables.

Step 5

Pour in 12 cups of water or enough water to cover all the ingredients by about 1 inch.

Step 6

Cover the crock pot with the lid and set it to low heat. Cook for 8 to 12 hours, or until the stock is rich and golden in color.

Step 7

Occasionally check the stock and skim off any foam or impurities that rise to the top.

Step 8

Once the cooking time is up, strain the stock through a fine-mesh sieve or cheesecloth into a large bowl or container. Discard the solids.

Step 9

Let the stock cool to room temperature, then refrigerate for several hours or overnight. Fat will rise to the top and harden; skim it off for a clearer stock, if desired.

Step 10

Store the stock in airtight containers in the refrigerator for up to 5 days, or freeze in portion-sized containers for up to 3 months.

Nutrition Facts

Serving size	(4337.5g)

Amount per serving	% Daily Value*
Calories	2575.1

Total Fat 137.4g	0%
Saturated Fat 38.2g	0%
Polyunsaturated Fat 0g
Cholesterol 880mg	0%
Sodium 1472.8mg	0%
Total Carbohydrate 40.6g	0%
Dietary Fiber 10.9g	0%
Total Sugars 15.3g
Protein 276.6g	0%

Vitamin D 0IU	0%
Calcium 567.2mg	0%
Iron 17.1mg	0%
Potassium 3651.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.4%

Protein: 44.2%

Carbs: 6.5%