TURKEY STOCK IN CROCK POT RECIPES

CROCK POT CHICKEN OR TURKEY STOCK RECIPE - FOOD.COM

Crock Pot Chicken or Turkey Stock Recipe - Food.com image

I now have my crock-pot 6 months. Because I don't need it as a time saver I have not used as much as I thought I would. But, it is great to make good chicken stock and I use it for that purpose a lot. I let the crock-pot do this during the night. My crock-pot is 3 liter/quart so a small one, adjust the ingredients to the size pot you are using and use your own judgement. I find it handy to freeze some of the stock in ice-cube bags for sauces. If you do not have all the ingredients on the list...it does not matter, you also do not have to follow the amounts exactly, be creative and add other veg or more of the same, or what you have in the fridge and think is suitable for making this recipe, just let it cook slowly to get a great rich stock. Have fun with this and enjoy the result!

Total Time 16 hours 10 minutes

Prep Time 10 minutes

Cook Time 16 hours

Yield 6-7 cups

Number Of Ingredients 10

Ingredients

3 -4 lbs chicken bones (raw or cooked, boiling fowl or chicken or carcasses)
onions, chopped or quartered leave the skin on it gives nice color to the stock
celery, chopped
carrot, chopped
1 small leek, chopped
10 black peppercorns, approx
1 garlic clove (to taste)
1 bay leaves or 1 bouquet garni
parsley
boiling water

Steps:

Preheat the crock-pot on high.
Try breaking up the bones as small as possible, place with all the other ingredients in the crock-pot.
Cover with as much boiling water your crock-pot can take, I can add approx 6 cups of water.
Switch to LOW and cook for 12 or up to 24 hours.
Strain, cool, skim of the fat, use the stock or freeze.
If there is any meat on the bones, remove it and use for the soup or other dishes, it will be also good for a ragout.
Enjoy!

Nutrition Facts : Calories 10.2, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 3.1, CarbohydrateContent 2.4, FiberContent 0.3, SugarContent 0.6, ProteinContent 0.3

CROCK POT TURKEY (A WHOLE TURKEY) | JUST A PINCH RECIPES

Crock Pot Turkey (A whole turkey) | Just A Pinch Recipes image

Not long ago when I was up at the Sunflower market, I treated myself to a piece of crock pot turkey. It was love at first bite! It was tender, juicy and fell apart like butter in my mouth!!! I have decided this Thanksgiving this is how I'm doing my turkey. The trick is to know how big a turkey to fit in your crock pot. You can also cut the turkey up and just do pieces too. I'm going to do a whole one. I have a 7 quart Kitchen Aid crock pot and I've read a 9.5 lb. turkey will just fit into that size crock. Times may vary depending on your crock pot. Mine is very fast, so I might be able to cook the whole thing in 4 hours. But check it and use the thermometer to make sure it reaches the right temperature so it doesn't over cook. I thought I'd do this so those of you who want an easy way to do their Thanksgiving Turkey can use this method. NOTE: It is recommended with this recipe that you put the dry rub or herbs on your turkey 24 hours before cooking to let the flavours get into the meat. Maybe even put some inside the cavity. If you use a bouquet garni that would be great for inside the turkey as well. You can also stuff this turkey if you wish. Some of the stuffing might leak into the pot but that would probably just add to the flavour.

Provided by Jo Zimny @EmilyJo

Categories Turkey

Prep Time 20 minutes

Cook Time 8 hours

Yield 4

Number Of Ingredients 8

Ingredients

- turkey or vegetable stock
1-9.5 lb. - turkey, fresh is best
- olive oil
- potatoes
- carrots
- celery
- onions
- dry rub or mixed herbs (see below)

Steps:

REMEMBER: DO STEPS 2 OR 3 24 HOURS AHEAD OF TIME TO ENSURE GOOD FLAVOUR!!! AND REMEMBER TO START EARLY IN THE MORNING ON HIGH IF IT'S A BIG BIRD. CHECK THE TEMPERATURE PERIODICALLY WITH A MEAT THERMOMETER. 180'F IS YOUR GOAL TEMPERATURE. IF THIS IS DONE FASTER THEN ANTICIPATED JUST PUT ON LOW OR BUFFET SETTING IF YOU HAVE ONE.
Once you have washed and patted dry your turkey rub it all over with Olive Oil, then coat with your favourite dry rub. Salt and pepper the whole bird too.
If you prefer to use just herbs using sage, thyme and marjoram is recommened. I'd even throw in a little rosemary to the mix because I like it.
Once the bird has sat for a day in the fridge with the dry rub or herbs on it you're ready to start to cook the bird, first start with the veggies...
Cut them up in good size chunks other wise they might dissintegrate on you. Lightly toss the veggies in olive oil and season with salt and pepper. Put in the bottom of the crock pot.
Pour the stock into the crock pot, but use only a small amount, it's just for steam, not to boil the turkey. Place the turkey on top of the veggies and stock. If you have more veggies then can fit under the turkey slide them along side the turkey.
Basting isn't necessary, it should baste itself, but if you open the lid a lot it might not baste properly, so hand baste if you like to peek a lot. You can also baste it with some whole cream or egg white to crisp the skin.
When it hits 180'F it's done. When serving, be careful. Chances are the bird will be very tender and the meat will fall off the bones. You might want to take the wings, legs etc. off and display them on a nice platter. If you wish serve the cooked veggies along side in a nice dish. You can also add some greens around the edge of the platter under the turkey for presentation.
If you have any juice left in the bottom use it to make gravy, it will be delicious.
Enjoy!

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