Wait! Don’t throw out that turkey carcass from Thanksgiving! I know that you are probably sick of turkey by now; but with just a little effort, you can have rich turkey stock for savory winter soups.

Simply put the bones, skin and all, into the Crock-Pot.

For added flavor, add vegetable scraps and herb clippings. Usually I am an advocate of composting carrot peelings, celery leaves, and onion ends; but they are put to good use here. Herbs are optional, but I like to add thyme clippings or even parsley that has gone to seed (pictured above).

Cook on low overnight or 8-10 hours. The longer you can let the stock simmer, the better it will taste.

Use a strainer with small holes to strain out the stock. Refrigerate the stock until the fat has risen and hardened slightly, then skim it off of the top.

I like to freeze my stock in quart bags for easy use in soups later. I also like to freeze some in ice cube trays so I can use a bit of stock to deglaze a pan when cooking.

The most obvious use for this stock is for yummy homemade chicken or turkey noodle soup, but I have also used this stock in beef stew. I have been in the mood for bacon-potato-corn chowder, and this stock will add nice flavor to this as well. Maybe I’ll let my Crock-Pot make lunch tomorrow!

Have you ever made homemade stock before? How do you like to use it?

I still have plenty of homemade pumpkin puree left, once my Crock-Pot is done making lunch, maybe I’ll put it to work making pumpkin butter. I have read that pumpkin butter is a good base for making homemade pumpkin spice lattes, and I would love to put it to the test!