Ingredients
- carcass of cooked turkey (12-13 lb bird), meat and skin removed
- 1 large onion, peeled and quartered
- 2 large carrots, washed and cut into thirds
- 3 ribs of celery, cut into thirds
- 6–8 cloves garlic
- 2–3 sprigs fresh rosemary
- 1 tablespoon apple cider vinegar
- 1 tablespoon peppercorn
- cold, GOOD water
- salt and pepper to taste
Instructions
- Place carcass, onion, carrots, celery, garlic, rosemary, vinegar and peppercorn in the base of a slow cooker. Fill with cold water to the top. Cook on low for 24 hours.
- Let cool and strain stock.
- Season with salt and pepper to taste.
- Ladle stock into glass jars, leaving 1-inch headspace to allow for expansion if freezing.
- Freeze stock and use for any recipe calling for stock or warm up one serving at a time an sip on the warm stock- I promise it’s delicious!!