A good stock is one of the most important tools you can have in the kitchen. Sure, you can buy a passable stock at the grocery, but the extra flavor you get from making your own is well worth it. Sure, you can fill a large stockpot with ingredients and monitor it on the stovetop for hours and hours (12 minimum for maximum flavor), constantly adjusting the temperature to maintain the slightest simmer, but there is a better way.
Break out your Weston Realtree Slow Cooker. After cleaning our birds, we save the breast and back bones after the breast meat has been removed. We also save the drumstick section of the wings. Add the ingredients, cover with water, and turn the slow cooker to low. Let it do its thing for 12 to 24 hours, and you will end up with the most flavorful stock you have ever used — perfect for soups, stews, ramen, or any recipe requiring stock.
Not only is it easy to make, but you get the bonus of using even more of your trophy. If cloudy stock doesn’t bother you, go straight from slow cooker to storage container. If you prefer your stock to be nice and clear, skim any debris from the top of the stock as it cooks and filter the finished product through cheesecloth.
To store your stock, use pint jars or zip-style freezer bags. You can store the jarred stock in the refrigerator for up to 3 weeks, freeze in bags for up to 5 months, or pressure-can the jars for years of shelf-stable storage.
Breast, back, and wing bones from a wild turkey
1 large yellow onion, quartered
2 carrots, cut into 2-inch sections
1 stalk celery, cut into 2-inch sections
1 head of garlic, halved
2 bay leaves
Pint jars or freezer bags
Cut the carrots and celery to roughly 2-inch sections. Quarter the onion and slice the garlic head in half.
Chop the back and breastbone into manageable sections to better fit the slow cooker.
Add the turkey bones and remaining ingredients to the slow cooker. Cover with cold water to the top of the slow cooker. Turn to low and cook for 12 to 24 hours, skimming the surface with a spoon from time to time, if desired.
Cool the finished stock. Strain it through a cheesecloth-lined mesh strainer over a bowl or pitcher. Pour the finished stock into freezer bags or pint jars.
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