Broth / Stock

Before we can talk about soups, gravy and stuffing / dressing we need to talk about stock, otherwise known as bone broth.

This is a method rather than a ‘recipe’.  There was a time when turkey necks, wings and bones were really cheap.  I would buy a bunch and make a vat of stock in advance and freeze it. The retailers have wised up and  necks, wings and bones are not as cheap as they once were but you can still find a few deals.  Of course you can use any turkey pieces that you either happen to have or can get inexpensively.

Reserve the neck from your turkey and the giblets too if you want, some people just don’t want to deal with the giblets while other love them.  The choice is yours.  I also cut off the tips of the wings of the chicken / turkey and use those in the stock.

Lightly oil an oven proof pan or roasting pan – place bones or turkey pieces into the pan and roast in a 350° oven and roast them until they are golden brown.  About 30 – 45  minutes.

Remove from oven and place roasted bones or poultry pieces into a slow cooker.  Deglaze the roasting pan with about a cup of water.  Add the bones / turkey pieces and the deglazed pan drippings into a slow cooker along with

  • 2 medium onions, chopped
  • 2 large carrots, chopped (I peel them, but you don’t have too)
  • 2 stalks celery, chopped
  • 1 or 2 bay leaves, whole
  • 6 sprigs of fresh thyme (or 3 tsp dried thyme)
  • A splash of vinegar (optional)
  • 2 quarts of water.  The more turkey parts you have the more water you can use.

Cover and cook on low for about 8 hours or overnight.

*I am usually prepping celery and onions etc ahead of time, the scraps from that go into the crockpot.

Using a colander, stain the solids from the liquid, obviously into a bowl.  (I do know people who have inadvertently dumped the stock down the drain!)

Either refrigerate or freeze the stock if you won’t be using it within 3 days.  If you are going to be using it right away you can return it to the crockpot on low and add the cooking liquid from any vegetables etc…  that you may be preparing.  If you want the stock to be more concentrated you can cook on high with the lid off, this is your choice.

Disclaimer:  I do not add the water from cooking potatoes as it dilutes the stock too much.

Broth / Stock

Broth / Stock

I use this stock to make the gravy and it can also be used to moisten turkey dressing or make soups.

I also keep several quarts of store bought chicken broth on hand – you just never know when you are going to need more broth!

About Baking Nana

Each morning my granddaughter Sarah calls to ask, “Watcha doing, Nana? Are you baking Nana?” Hence my “name” Baking Nana. I am a mother to three wonderful children and a grandmother to 12 very hungry grandkids. I don’t bake fancy cakes but I do make wonderful yeast bread and home cooked meals made with love.


Broth / Stock — 12 Comments

  1. Thank you Baking Nana,

    Making stock or broth. I do these steps already! Figured it out all on my own! Through trial and error. The only thing I do different is to add fresh sprigs (from the garden) of rosemary. I steep it with all the other goodies. Makes one hell of a broth, which I use for stuffing and especially as my gravy base. My gravy is the bomb! Not to pump myself up too much, but I am very proud of this! Love your stuff girl!

    Thank you,


  2. Thanks for the stock method using fowl. I would like to make beef broth, as I can’t find it low/no sodium. What cuts & bones are best for that? Same problem with vegetable stock – do you have a formula for it? No rush – I can wait till after the Holidays! Hope yours are happy! Sandi

    • I will post more about beef stock shortly – look for soup bones, cheap. I will need beef stock for Christmas! For Veggie broth – you need to really pack in all the veggies you can! Have a wonderful holiday, Sandi!

    • Hi Dave! I freeze it. I am not as talented as Petey and I don’t have a pressure canner. Water bath canning is NOT safe for meat products and I am pretty sure that broth / stock falls into the that category. The Ball Canning book does explain how to pressure can broth and stock though.

  3. Your method resembles mine very close, Penny. I have one extra step, I crack the bones with a clean pliers. This is to get as much of the cologen as I can, into the broth. The broth will often set up as a jelly like substance.

    • Excellent suggestion, Mike! I love how the stock sets up, I never thought to actually crack the bones though. When I am doing chicken or turkey carcass for soup – I have to kind of break up the carcass to fit into the pot! Man, the word “carcass” sounds kind of morbid, doesn’t it? Thanks for the suggestion and for stopping in!

      • Naw! I’m a country boy. For us “carcass” is also a word we use to describe a last person not doing his share. Back to the recipe. An arc joint pliers gives the best leverage to make cracking the bones eaier. Also, don’t break the bones to fit a pot because the resulting splinters are very dangerous, even when you think you got them all, you didn’t.

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