Slow Cooker Stock Recipes

Brown Meat Stock
White Poultry Stock
Lamb Stock Recipe
Vegetable Stock Recipe
Fish Stock Recipe 0){ ?>

Featured Stock Recipe:Brown Meat Stock Recipe

Slow Cooker Recipes > Stock Recipes

White Poultry Stock Recipe

White Poultry Stock Recipe

0){ ?>

White Poultry Stock is rated / 5 based on votes.

Print Recipe
Preparation time: 10 minutes
Slow Cooker Size 3.5L+
Cooking time: 2 hours on HIGH setting then 4 hours on LOW.

This stock can be made by using raw bones, wings or a cooked carcass. Poultry stock is excellent in soups, stews, white sauces and in braising or stewing white meats. Onion skins, while not adding any flavour, give the stock a rich golden colour.

The following recipe yields approximately four cups of white poultry stock.


  • 2 fresh or cooked poultry carcass
  • 1 peeled onion – rough cut
  • 1 leek – rough cut
  • 1 sliced celery stalk
  • 1 sliced carrot
  • 6 white peppercorns
  • 2 sprigs of fresh thyme
  • 2 bay leaves
  • 4 cups cold water


  1. Cut poultry carcass into pieces with poultry shears
  2. Put onion, leek, celery and carrot into slow cooker
  3. Add peppercorns and herbs
  4. Place carcass on top
  5. Add water, leaving 3cm (1½ inch) space at the top and cover
  6. Cook on high – 2 hours
  7. Skim off fat with slotted spoon
  8. Reduce heat
  9. Cover and cook – 4 hours
  10. Strain and chill quickly
  11. Cover tightly and store in refrigerator or freezer

Turkey Giblet Stock can be made using the above recipe by using the contents of the pouch that is purchased inside the cavity of a whole turkey [gizzard, neck, heart, liver] in place of the carcass and less water [approximately 3 ¼ cups].

Thanks for visiting


Removing Fat

Fat should always be removed before stock is used. The easiest method to accomplish this is to cool the strained stock quickly by allowing it to sit in a bowl of ice. Once cooled, pour the stock into a bowl and allow it to chill covered and undisturbed in the refrigerator for at least four hours. The fat will rise to the top. If the fat content is minimal, it will appear in small globules. Larger fat content will appear in a hardened layer on top of the bowl. Once hardened, the layer of fat can be easily scooped out with a spoon.

If there isn’t enough time to allow the stock to cool, skim off as much fat as possible with a slotted spoon. An easy trick for removing fat is to put several ice cubes into cool stock and stir them around for a few seconds. The fat will cling to the ice, and then easily removed. Another method for removing fat is to draw a paper towel sheet across the top to soak up surface fat. This step will most likely have to be repeated several times in order to remove all of the fat.

Reducing Stocks

Stocks can be reduced to concentrated form by boiling it rapidly on the stove top after all the fat is removed. | Recipe Resources | Privacy | Disclaimer