Yesterday I roasted a turkey breast because we love turkey all year long! While the bird was roasting, I put all the stock ingredients*, except the turkey carcass, in my crockpot and turned it on low. When the bird was done, I took all the meat off the bones, then added the bones to the already warm crockpot. It cooked for 12 hours.
I like to cook stock overnight because it’s easy and you wake up to a delicious smelling home!
The next day, while I’m pouring my first cup of coffee, I turn the crockpot off and let it cool. When it’s cool, I pour the stock through a sieve, discarding everything except the stock . The stock is then poured into quart containers and frozen for future use.
Stock, that has been prepared this way, makes a tasty and healthy base for a pot of beans or a pot of soup. It’s also just a luscious warm drink!
*See my previous post, called Oh So Easy Chicken or Beef Stock, for an ingredient list, or just look at these pictures.
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