Some food, some drink.
Something Edible on Video: How to Make Turkey Stock in a Crock Pot.
Abstract:
The dust has settled. The dishes are clean. Company has all gone home.
Your big ol' holiday meal is all but a memory, but there in your fridge tucked under a tent of foil is the remains of your meticulously-prepared turkey. Once the meat's picked from the bone, the party ain't over. Your turkey has one swan song left to sing, and that means a few quarts of really good stock for you. Making turkey stock is so stinking easy that it truly makes it a crime to chuck that carcass without harvesting all that full-bodied flavor first. If you have a large slow cooker (it doesn't have to be fancy) and can be bothered to open the lid once during an eight hour simmer then you'll be in for some killer soups and sauces (and don't get me started about the brown rice!).
Recipe: Jump to the detailed recipe. (or, keep reading for the gist of it) -
Special Equipment
Add the turkey carcass and water to the slow cooker. Set your Crock Pot to low, cover and let it go for 6 hours. Add onion, carrots, and celery and continue cooking on low for 2 more hours. At the end of the slow cook, remove all the large bits with a slotted spoon and discard (or, give to the dog- but not the onion or the bones; that isn't good for 'em). Strain liquid thru two layers of cheesecloth and allow to come to room temperature. Refrigerate overnight and skim off any unwanted fat and/or gunk that floated to the top. Keep refrigerated and use within a couple of days, or portion out appropriately to freeze.
Notes:
For all the juicy details on turkey stock (and gratuitous use of the word "carcass"), you'll want to scope this companion post!
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