What's Cooking?

I'm making homemade broth in the Crock Pot!

I've never made it from scratch before so I checked the interwebs and found out it was a very simple and easy process. My mom sent me home with the carcass of our 24 pound Thanksgiving turkey and I had a baggie of veggie scraps in the freezer just waiting to take a plunge in the slow cooker.

After completing the broth recipe I'll throw all the veggie scraps in the compost pile. I'm already planning on using the compost for my Spring Vegetable Garden. Spring planting begins as early as February 25th here in South Central Texas!

I can't wait to make a soup recipe with my homemade broth. I'll be sure to take some photos of the completed dish and share the recipe here on my blog. I plan on making something hearty and low-fat with tons of flavor. Haven't yet picked out the recipe because there are so many to choose from and I'm having trouble deciding. If you have a favorite homemade soup recipe including turkey meat and veggies, please comment below! I plan on serving the soup with a "crisp on the outside, chewy on the inside" slice of whole-grain bread.

To make the broth I freeze leftover veggie scraps in a large freezer bag until it's nearly full. Then it's time to make the broth! Because I just so happened to have a turkey carcass (skin, meat, and fatty tissue removed), I'm making homemade turkey broth today.

Homemade Turkey and Vegetable Broth

• Turkey carcass (no remaining skin)
• 2 whole carrots, rinsed with skin on
• 1-2 whole onions, rinsed with skin on
• 1-2 celery stalks including leaves, rinsed
• 1 head of whole garlic, rinsed with skin on
• any extra veggie scraps on hand
• 2 bay leaves
• 1 teaspoon black peppercorn
• 1 herb sachet (any fresh or dry herbs you have on hand)
• cheesecloth to wrap all the veggies in a neat package tied with butcher string

Combine all ingredients except the herb sachet into a large slow cooker, cover with water and set the cooker on low for 12-24 hours. 20 minutes prior to completion, add the herb sachet. Strain liquid into a large bowl or stockpot. Toss used veggies into the compost. Use broth immediately in your favorite recipe and freeze the rest in 1 gal freezer bags for later.

NOTE: If you'd like to skim off any remaining fat, chill the broth in the refrigerator overnight. Skim off the layer of fat which will form at the top of the broth for a low fat stock.