Crest Cottage Creations

Food, Family, and Fun in our little cottage…

Turkey Stock without a Crockpot

10 Comments

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:
The stock:
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!

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10 thoughts on “Turkey Stock without a Crockpot

  1. I've made stock in both a crock pot and a stock pot and you're right, the crock pot is handy. I have thrown everything in, gone to work and by evening the stock is done.

    I like the idea of freezing veggie pieces for stock later, don't know why I didn't think of that, but I'm stealing the idea. 🙂

    -Brenda

  2. Go for it, Brenda! I just keep a baggie in there at all times and as I chop, things go in the freezer bag or in the compost Tupperware. Easy as pie!

  3. I'm glad we're connected – hilarious turkey that couldn't fit…haha!! Love it…and no, you're not a snob!

  4. Hi Jackie,
    Your post on turkey stock is very good. I can almost smell it. Thank you for sharing and you have a great week!

  5. Hi Jackie! I would like to personally welcome you to the hearth and soul hop! I am now following your blog and I liked you on facebook! I am giggling with you girl, not at you because I too ADORE making stock in the crock pot and when you said you broke yours I gasped! I also cheered at the end of your post when you said you bought a new one! Yah! I do everything from make stock to rendering lard in my trusty crock pot! It is a kitchen miracle! All the best and thanks again for sharing with us on the hearth and soul hop! Alex@amoderatelife

  6. Having a crockpot that works correctly is great, for stock or anything. My old one was way to “hot” and after a wasted/burned batch of peach butter I threw it out! I almost gave up on using a crockpot, until the new one that is calibrated correctly, and what do you know, now even I am a crockpot pro. Thanks for posting your turkey stock, made the long way!

  7. @a moderate life

    I tried rendering lard in my crockpot once, but I got stuck at work and I think I overcooked it. We used it, but it had a distinctly burnt taste, and the (now deceased) crockpot smelled like burnt lard for over a week! Next time I get some good leaf lard I am going to try again, though. Any tips?

  8. I always make stock in the roasting pan my turkey cooked in. Pick off extra meat, add water and leftover onion skins. Cook over night, low and slow using 2 burners. Sure makes cleaning the pan easier.

  9. I can see where a crock pot would be much easier – but either way, your stock looks wonderful. There is nothing like homemade stock!

  10. When I make stock with bones that are too large I put a cover of foil on top instead of a lid.

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