If you own a Slow Cooker (crock pot) use it!
You’re able to make some lovely stock with the Turkey, Chicken well, any left-over meat bones really.
Just chuck all those bones into your slow cooker along with some veggies, onion, carrots any veg that you might have that’s about to turn and needs using up. Also add a bay leaf or two and some mixed herbs.
Then fill the slow cooker up with cold water, to about 8cm/3ins from the top of the slow cooker.
Turn the slow cooker on to LOW and leave it for 24 hours….YES 24 hours! You’ll get all the flavour and taste from those bones, left over meat and veggies.
This is what you’ll get after 12 hours….
After 24 hours…and the bones are bare.
Oh and I forgot to say how nice your house will smell too! 🙂
After 24 hours you need to get a big pan and a colander and strain everything from the slow cooker. Once you’ve strained it all through the colander you’ll then need to strain it again, twice prefferably, through a sieve…you definately don’t want any bits of bone left in there!!
You’ll be left with a tasty pot of homemade stock, ready to make your own gravy or to add to other recipes as you can freeze the stock for later use. Freeze in glass jars as long as you leave space at the top, in soup bags or even ice cube trays.
