Once again we’ll be hosting the family Thanksgiving feast for both families. I really look forward to having everyone over and with two new additions, our own Ethan Robert Mercier and his 4-days older cousin James, there’s lots to be thankful for. When I say we’re hosting with a newborn in tow I get looks that indicate my friends think I’m crazy, but I’ve always approached this holiday as a shared potluck. I divvy up the necessities among all the families to make light work for everyone. This year is no exception, however this year mom will be in charge of the turkey and a few of the sides I typically handle…not bad for having had the last three years off I’d say.
But of course, I’m still thinking of ways to contribute to the feast…so I’m making a basic turkey stock that can be used for the meal…gravy most likely. And to make it super easy, I’ve thrown everything in the crockpot. A wise friend told me, when I was preggo and couldn’t handle the thought of raw meat, to buy a rotisserie chicken. Brilliant advice! I happened to opt for turkey and when we’d cleaned the breast I stashed the carcass in the freezer. The perfect, and essential start to my stock.
adapted from a few different recipes online
1 turkey carcass (I just had a breast carcass)
10 cups water (or enough to cover carcass)
1-2 carrots, large chop
1 onion, quartered
1 bay leaf
5-7 allspice berries
Add all ingredients to crockpot and cook on low for 10 hours. Strain liquid and freeze or refrigerate for use. Note: there is no salt in this recipe, as I prefer to salt my recipes, not the ingredients. It’s easier to control the sodium that way.