Sometimes you wake up the morning after Thanksgiving and you’re just not ready for the meal to end. Luckily, thanks to this poultry stock, your house can go on smelling like Thanksgiving for a whole extra day! I basically begged my mom to give us the carcass from one of her TWO turkeys, so first thing Friday morning we hacked that puppy up and got this stock rocking and rolling. Then we went out, did our American duty (purchasing a deeply discounted washer and dryer, along with at least 3 other things we didn’t really need, none of which were gifts for anyone), and then came back home to the wondrous smell of Thanksgiving, Part II. God bless America. And crock pots.
- 2-4 pounds poultry bones (chicken or duck backs, wings, legs, necks or feet, OR turkey legs, wings or necks)
- 3 celery stalks, broken into 3-4 pieces each (you can thrown in the celery leaves as well)
- 2 carrots, peeled and broken into 3-4 pieces each
- 1 onion, unpeeled and quartered
- thyme sprigs (3-4 sprigs for chicken, 4-10 sprigs for turkey or duck)
- 4 quarts water
- 2 Tbsp vinegar
- big pinch of salt
- pepper, to taste
- big handful of fresh parsley
- Break bones up so that they’ll all fit in the crock pot. Add all other ingredients except parsley.
- Cook on low for at least 8 hours, and up to 24. In the last hour increase heat to high, add parsley and remove lid.
- Strain broth through a sieve into a large bowl. Cover and place in the fridge for at least 8 hours. At this point the white fat will congeal on the top and you can skim it off and toss it. The broth itself may be really globby, but it’s NOT fat, it’s GELATIN! Gelatin is super good for you, and is a sign that you made an awesome, homemade broth.
- You can eat the broth now or keep it in the fridge for up to 3 days. Otherwise freeze it in Tupperware or Ball jars (but DON’T fill to the brim, or they will explode in your freezer).
Makes up to about 12 cups, depending on how long you cooked it and how much water burned off.