Chicken or Turkey Stock


Preparation info

  • Makes about

    2 quarts

    • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


  • 2½ to 3 pounds (1.2 to 1.4 kg) chicken bones (wing tips, backs, necks, or from deboned parts) or a whole turkey breast carcass
  • ½ onion, peeled and cut in half
  • 3 carrots, chopped
  • Stems from 1 large bunch fresh parsley
  • Heel of 1 head celery, or 3 ribs, chopped
  • Green top from 1 leek, washed well and chopped
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves


    Put all the ingredients in a large (6- to 8-quart/6-to 8-L) slow cooker and pour in 2 quarts (2 L) water. Cover and cook on low for 10 to 14 hours.

    Set a fine-mesh sieve over a large bowl or pot and pour in the stock, pressing on the solids to extract as much of the stock as possible; discard the solids in the sieve. Let the stock cool to almost room temperature (you can set the bowl in a larger pan of ice water to speed the cooling), then refrigerate overnight. Skim off the solidified fat. Keep the stock in the refrigerator for up to 5 days or freeze for up to 6 months.