1 turkey or chicken carcass
3 - 4 qt. cold water
1/2 tsp. each: salt, pepper (adjust to taste)
pinch each; turmeric, crushed red pepper flakes (optional)
1- 2 stalks celery, carrots, leeks quartered
1 onion peeled, cut into eighths
1 tsp. dried or fresh parsley
2 cloves garlic, crushed and chopped
1 - 2 bay leaves
Rinse, peel and chop garlic, onion.
Rinse and cut celery, leeks and carrot into 4ths.
Combine water, chicken bones, salt, pepper, red pepper flakes, vegetables, herbs into a slow cooker.
Bring pot to a boil over high heat. Boil for 10 minutes. Reduce heat to low and let simmer covered for 8 - 12 hr approx. , stirring occasionally. Skim off any excess foam and fat.
Unplug slow cooker and let cool for 20 - 45 min. Pour stock through a sieve into heat proof containers. Discard turkey bones, vegetables and herbs.
Store in the refrigerator until needed. You can also put stock into the freezer until needed as well. Strain broth through sieve before using to remove excess fat if desired.
Makes 3-4 qt. of stock approx.