In case you missed it, I broke my crockpot. It was a sad day, not only because I use it for, oh, I don’t know… EVERYTHING, but also because I had a Thanksgiving Turkey Carcass frozen waiting to become stock. As I finished my last jar of stock from the last time, I knew I needed to try making it in a Stockpot. I mean, it is called a STOCK pot, it is MADE for making stock, no? No. Not for me, anyway.
I threw the carcass into the pot and frowned. It was too big, but it was frozen, so I couldn’t make it smaller.
I decided to up the water temp and melt it down. Then, I could break it into pieces and it would fit.
Once it was all melted and fit in the pot, I added the frozen produce I save for stock. Celery leaves, carrot tops, onion tops/peels, and garlic nubs got thrown in.
Since the turkey was already cooked, I didn’t add any other seasonings. I let it simmer for a few hours, and then got ready to sort it.
Did you happen to note all the yummy extra meat? My family knew it was for stock, and didn’t pick it clean at Thanksgiving. Being the cheapskate that I am, I get TWO sets of stock out of it. The first one, this one, is made and the meat picked off and saved. Then, I throw the bones and skin back in to make a second batch.
This is the meat from the first batch.
The leftover bones/skin:
This first batch made all this:
A little over a gallon!
While I succeeded in making the broth without the crockpot, it was NOT enjoyable. I like being able to throw in the ingredients and just let it cook overnight. This I had to watch! It required me to be HOME! In fact, after this, I went out and bought myself a new slow cooker. I don’t ever want to have to to this again!
This post was featured on the Hearth and Soul Bloghop!