Category: Main Course

Oven Roasted Cornish Hen

Lovely crispy Oven Roasted Cornish Hen cooked to tasty perfection and bursting with juices is a very fine meal. This method of preparation is simple and is perfect as a main entree on most any occasion. This dish aisles has the formal qualities for a private meal for two or for a small holiday celebration.

This is a simply delicious Oven Roasted Cornish Hen that can be made most anyone. Full of natural juices and aromas Cornish Hen is a moist and tender meat that is succulently satisfying for a fabulous meal selection. My family loves this recipe and we recommend you try it at least once to see for yourself how delicious it really is.

Watch the video and follow the instructions below to have this gorgeous cornish hen on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Quick and easy to prepare this cornish hen recipe is tender, juicy and absolutely delicious. Thanks for visiting and see you again soon.

Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

Preheat the oven to 425°F. Clean and rinse then pat the hens dry with paper towels.

In a small bowl: combine all the dry seasoning ingredients together and set aside. Rub olive oil all over the hens. Then rub the seasoning mixture all over the chicken. Tie the legs together. Tuck the wings behind the hen’s back.

Place the sliced onions, garlic, lemon, rosemary, thyme in the 9″ x 13″ roasting pan. Level the vegetables.

Then place the whole cornish hens on top of the vegetables. 

Place the uncovered cornish hens in the middle rack of the oven. Bake at 425°F for 50-60 minutes or until internal temperature of the hen reaches to 165°. Remove the roasting pan and let rest at room temperature for 20 minutes before serving.

Serve & enjoy!

Recent Posts

Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

Share on social media

Oven Roasted Cornish Hen

Tender and juicy Roasted Cornish Hen is succulent and delicious.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Holiday, Main Course
Cuisine American
Servings 2
Calories

Equipment

Ingredients
  

  • 2 whole cornish hen about 1.5 lb each
  • 1 large onion slice
  • 5 garlic cloves slice
  • 2 rosemary sprigs
  • 6 thyme sprigs
  • 1 lemon slice
  • 2 tbsp olive oil

Dry Rub

  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoke paprika
  • ½ tsp black pepper

Instructions
 

  • Preheat the oven to 425°F. Clean and rinse then pat the hens dry with paper towels.
    2 whole cornish hen
  • In a small bowl: combine all the dry seasoning ingredients together and set aside.
    1 tsp salt, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp smoke paprika, ½ tsp black pepper
  • Rub olive oil all over the hens. Then rub the seasoning mixture all over the chicken. Tie the legs together. Tuck the wings behind the hen's back.
    2 tbsp olive oil
  • Place the sliced onions, garlic, lemon, rosemary, thyme in the 9" x 13" roasting pan. Level the vegetables. Then place the whole cornish hens on top of the vegetables.
    1 large onion, 5 garlic cloves, 2 rosemary sprigs, 1 lemon, 6 thyme sprigs
  • Place the uncovered cornish hens in the middle rack of the oven. Bake at 425°F for 50-60 minutes or until internal temperature of the hen reaches to 165°.
  • Remove the roasting pan and let rest at room temperature for 20 minutes before serving.

Serve & enjoy!

    Video

    Keyword best cornish hen, easy cornish hen, oven roasted cornish hen, roasted cornish hen
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    Main Dishes

    Chicken Recipes

    EatFoodlicious1 Comment

    Dutch Oven Braised Brisket

    Sweet and savory Dutch Oven Braised Brisket in cherry tomatoes and onions is a simple meal that can be served with anything you prefer. It’s definitely great option for people on a low carb diet. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. 

    People who are not on a low carb diet they can serve it with rice or on a bed of fresh mashed potatoes for a complete and balanced meal. Baked beans, coleslaw, corn on the cob, macaroni & cheese, Texas toast or French bread also make good partners for this hearty meal. The Dutch Oven is perfect for this traditionally tough cut of beef; it helps to hold the moisture in the pot allowing the brisket to develop the perfect level of natural juices and succulent tenderness.

    Watch the video and follow the instructions below to have this succulent meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Brisket can be very tough if not allowed to cook properly. Follow the directions for guaranteed tender and delicious results. Thanks for visiting and see you again soon.

    Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

    Clean and pat the brisket dry with a paper towel. Optional: trim and discard some of the fat. Rub salt & pepper on the meat side of the brisket (not the fat side). Set aside.

    Preheat the oven to 350°F. Add sliced onions, cherry tomatoes, garlic, tomato paste, broth, olive oil, Worcestershire sauce, carrots and bay leaves in the Dutch Oven.

    Place brisket on top (fat side up). Cover with lid.

    Place dutch oven in the lower rack of the oven. Cook for 3-4 hours or until the meat is fork tender. Check the brisket after 3 hours and add more liquid (broth/water) if needed. 

    Remove brisket from the dutch oven. Let rest for 30 minutes. Slice the meat against the grain.

    Serve & enjoy!

    Recent Posts

    Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

    Share on social media

    Dutch Oven Braised Beef Brisket

    Tender and succulent Duty Oven Braised Beef Brisket is a hearty meal that is full of natural juices and flavors.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 3 hours
    Total Time 3 hours 10 minutes
    Course Main Course
    Cuisine American
    Servings 6
    Calories

    Equipment

    • Dutch Oven

    Ingredients
      

    • 6 lbs brisket (flat or point)
    • 2 tsp salt
    • 1 tsp black pepper
    • 2 large sweet onions sliced
    • 1 lb carrots
    • 3 cups cherry tomatoes
    • 1 ½ cups unsalted or low-sodium beef broth/stock
    • 3 tbsp olive oil
    • 2 tbsp tomato paste
    • 1 tbsp Worcestershire sauce
    • 7 garlic cloves minced
    • 3 bay leaves

    Instructions
     

    • Clean and pat the brisket dry with a paper towel. Optional: trim and discard some of the fat. Rub salt & pepper on the meat side of the brisket (not the fat side). Set aside.
    • Preheat the oven to 350°F.
    • Add sliced onions, cherry tomatoes, garlic, tomato paste, broth, olive oil, Worcestershire sauce, carrots and bay leaves in the Dutch Oven. Place brisket on top (fat side up). Cover with lid.
    • Place dutch oven in the lower rack of the oven. Cook for 3-4 hours or until the meat is fork tender. Check the brisket after 3 hours and add more liquid (broth/water) if needed.
    • Remove brisket from the dutch oven. Let rest for 30 minutes. Slice the meat against the grain.

    Serve & enjoy!

      Video

      Keyword best dutch oven braised beef brisket, dutch oven braised beef brisket, easy dutch oven braised beef brisket
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      Dutch Oven Recipes

      Beef Recipes

      EatFoodliciousLeave a comment

      Slow Cooker Root Beer Pulled Pork

      Simple to make, rich and delicious, Slow Cooker Root Beer Pulled Pork is the perfect dump and go recipe for Urban Kitchen BBQ lovers. This affordable and easy to make selection is ideal to make as a prep item to have on hand for a busy week or as a nice meal plan for a hot and ready sandwich on any occasion.  Full of dark succulent flavor, and tender juicy textures, my family loves this recipe and I am sure yours will too. Like any good pulled pork, the meat comes out fork tender and dripping with natural flavors that make this simple recipe a must try. 

      Watch the video and follow the instructions below to have this hearty and delicious meal in your repertoire today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. If you enjoy a delicious pulled pork you will definitely want to give this recipe a try. Thanks for visiting and see you again soon.

      Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

      Place boneless boston butt in the slow cooker.

      Add BBQ sauce

      Add root beer.

      Slow cook on low for 8-10 hours for optimal fork tenderness or on high for 5-6 hours. Bone-in pork cook on low for 12 hours.

      Transfer the cooked meat to a bowl/plate. Use tongs or 2 forks to shred the meat.

      Then return the meat to the slow cooker & mix everything together. Season with salt & pepper. Optional: remove/discard the grease that is floating on top of the liquid before returning the meat to the cooker.

      Serve & enjoy!

      Recent Posts

      Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

      Share on social media

      Slow Cooker Root Beer Pulled Pork

      Low and slow sweet root beer flavored pulled pork is simply delicious.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 8 hours
      Total Time 8 hours 5 minutes
      Course Main Course
      Cuisine American
      Servings 8
      Calories

      Equipment

      Ingredients
        

      • 4 lbs boneless Boston butt or pork shoulder
      • 24 oz root beer 2 (12 oz) cans
      • 2 cups BBQ sauce

      Instructions
       

      • Place boneless boston butt in the slow cooker. Add the rest of the ingredients.
      • Slow cook on low for 8-10 hours for optimal fork tenderness or on high for 5-6 hours. Bone-in pork cook on low for 12 hours.
      • Transfer the cooked meat to a bowl/plate. Use tongs or 2 forks to shred the meat. Then return the meat to the slow cooker & mix everything together. Season with salt & pepper. Optional: remove/discard the grease that is floating on top of the liquid before returning the meat to the cooker.

      Serve on a hamburger bun(s) with pickled red onions, pickles & coleslaw.

        Video

        Keyword easy slow cooker root beer pulled pork, quick and easy root beer pulled pork, slow cooker root beer pulled pork
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        Slow Cooker Recipes

        Pork Recipes

        EatFoodlicious1 Comment

        Mushroom Beef Stew

        A hearty homemade Mushroom Beef Stew. Braised beef and onion are some of my favorite ways to unleash natural appeal to the cooking process. The kitchen starts to warm up from the cooking and the tantalizing aromas promised. Chuck is the preferred choice of meat as it does not get stringy. This recipe is perfect for prepping the “preliminaries” ahead of time and then combining the final fixings just prior to serving. This approach to creating a hearty meal covers some of the most succulent methods for flavor profiles and texture development. 

        I work to compress recipes into a short video with easy to follow recipes. However, I would like to acknowledge the giant that came before us that is the inspiration of this recipe. Try this dish and taste the elegance of this simple hearty stew.

        Watch the video and follow the instructions below to flex your culinary acumen. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. And remember the key to a well braised meat is drying the the chuck to remove all water, otherwise you are just steaming and not growing. Thanks for visiting and see you again soon. 

        Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

        Pat the beef dry, cut into 1″ cubes and place in a large bowl. Coat with salt, pepper and mix. 

        Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot.

        Place a third of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown (do not over crowd the meat). Remove the beef and set aside. Repeat this step with the rest of the beef & remove.

        In the same dutch oven/pot: add ¼ cup butter and wait for 30 seconds. Add onions & sauté for 3 minutes.

        Add sliced mushrooms and sauté for 7-8 minutes or until slightly brown and wilted. Add garlic and sauté for 30 seconds.

        Add tomato paste, Worcestershire sauce and mix everything together. Sauté for 2-3 minutes. Sprinkle flour and mix everything together. Pour red wine and deglaze the bottom of the pot. 

        Turn up the heat to high and bring to a simmer. Return seared beef to the pot. Add chopped & beef broth. Stir everything together.

        Add herb bouquet: thyme, bay leaves & rosemary (make sure to submerged in the broth). Cover the pot with a lid. 

        Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 325°F. Cook for 2 ½ – 3 hours or until the meat is fork tender. Remove pot from oven. Discard herb bouquet.

        Add 4 tbsp cold butter (not softened). This is called Monter au Beurre in French, sauce with butter.

        Gently stir everything together until the butter is fully melted. Season with salt & pepper to taste if needed.

        Serve & enjoy!

        Recent Posts

        Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

        Share on social media

        Mushroom Beef Stew

        Mushroom Beef Stew is a hearty meal that is absolutely delicious.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 15 minutes
        Cook Time 2 hours 45 minutes
        Total Time 3 hours
        Course Main Course
        Cuisine American
        Servings 8
        Calories

        Equipment

        • Dutch Oven

        Ingredients
          

        • 3 ½ – 4 lbs chuck roast cut into 1" cubes
        • 1 ½ lbs baby bella mushrooms
        • 3 cups unsalted or low-sodium beef broth/stock
        • 1 cup red wine Merlot, Pinot Noir, or Cabernet Sauvignon 
        • ½ cup (divided) unsalted butter
        • 3 tbsp tomato paste
        • 3 tbsp all-purpose flour
        • 2 tbsp Worcestershire sauce
        • 2 tbsp extra virgin olive oil
        • 2 tsp salt
        • 1 tsp black pepper
        • 1 large sweet onion chopped
        • 4 carrots sliced
        • 5 garlic cloves minced

        Herb Bouquet

        • 3 sprigs rosemary
        • 3 sprigs thyme
        • 2 bay leaves

        Instructions
         

        • Preheat the oven to 400°F. Pat the beef dry, cut into 1" cubes and place in a large bowl. Coat with salt, pepper and mix.
        • Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place a third of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown (do not over crowd the meat). Remove the beef and set aside. Repeat this step with the rest of the beef & remove.
        • In the same dutch oven/pot: add ¼ cup butter and wait for 30 seconds. Add onions & sauté for 3 minutes. Add sliced mushrooms and sauté for 7-8 minutes or until slightly brown and wilted. Add garlic and sauté for 30 seconds. Add tomato paste, Worcestershire sauce and mix everything together. Sauté for 2-3 minutes. Sprinkle flour and mix everything together. Pour red wine and deglaze the bottom of the pot.
        • Turn up the heat to high and bring to a simmer. Return seared beef to the pot. Add chopped & beef broth. Stir everything together. Add herb bouquet: thyme, bay leaves & rosemary (make sure to submerged in the broth). Cover the pot with a lid.
        • Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 325°F. Cook for 2 ½ – 3 hours or until the meat is fork tender 
        • Remove pot from oven. Discard herb bouquet. Add 4 tbsp cold butter (not softened). This is called Monter au Beurre in French, sauce with butter. Gently stir everything together until the butter is fully melted. Season with salt & pepper to taste if needed.

        Serve & enjoy!

          Video

          Keyword best mushroom beef stew, easy mushroom beef stew, homemade mushroom beef stew, mushroom beef stew
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

          Stew Recipes

          Beef Recipes

          EatFoodlicious1 Comment

          Eye of Round Roast with Gravy

          Tender and juicy Eye of Round Roast with succulent gravy make a beautiful entree that is perfect for seasonal celebrations or any time you desire a deliciously fancy meal. The eye of round is an affordable holiday dish that gets most of the benefits of a fancy rib roast at a fraction of the cost. This dish is a very juicy and tender cut when following a good recipe like this one. Full of flavor, textures and at a budget price, this is perfect normal meal planning but is also ideal for your holiday celebration. The aromas of a well seasoned cut will drive everyone in the house to the table ready to eat at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

          Watch the video and follow the instructions below to have this tender and juicy today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Prefect with vegetables this dish is on you can be proud of and happy to share with friends and family alike. Thanks for visiting and see you again soon.

          Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

          In a small bowl: combine salt, black pepper, thyme, rosemary and mix.

          Pat the roast dry with a paper towel.

          Pour and rub olive oil all over the roast. Then coat the roast with the seasoning mixture.

          Place sliced onions, carrots, celery & garlic in the 9″ x 13″ baking dish.

          Place the roast on a vegetables. 

          Place the baking dish in the middle rack of the oven. Cook for 5 minutes at 475°F (make sure to have the timer on). Then, turn down the oven to 250°F. Cook for 13 min per-lb (it took me 45 minutes). Medium-rare (internal temp.130°-135°F) (highly recommended) , medium (internal temp. 140°-145°F). Open the door and confirm the anticipated Internal temperature using a meat thermometer. Remove the roast from the pan and transfer to a plate. Tent with foil.

          Gravy

          Transfer the drippings or butter to a sauce pan. Turn up the heat to med-high. Wait until the grease gets really hot. Add flour and whisk. Slowly pour wine and whisk. Pour in ½ cup beef broth and continue to whisk until there are no lumps. Pour the rest of the beef broth and whisk. Add Worcestershire sauce and whisk. Turn down the heat to medium. Simmer for 10-15 minutes or until optimal consistency. Season with salt and pepper to taste. Optional: strain the gravy to remove any lumps.

          Slice

          Enjoy!

          Recent Posts

          Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

          Share on social media

          Eye of Round Roast with Gravy

          Tender and juicy Eye of Round Roast with succulent gravy make a beautiful entree that is perfect for seasonal celebrations or any time you desire a deliciously fancy meal.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 50 minutes
          Total Time 1 hour
          Course Dinner, Main Course
          Cuisine American
          Servings 6
          Calories

          Equipment

          • 9" x 13" Baking Dish

          Ingredients
            

          • 3 ½ – 4 lbs eye of round roast
          • 2 tbsp extra virgin olive oil
          • 2 tsp salt
          • 1 tsp black pepper
          • 1 tsp dried thyme
          • 1 tsp dried rosemary
          • 1 large sweet onion sliced
          • 2 carrots cut in half
          • 1 celery cut in half
          • 2 garlic cloves

          Gravy

          • 1 ½ cups beef broth
          • ½ cup red wine Merlot, Pinot Noir, or Cabernet Sauvignon 
          • 2 tbsp unsalted butter or dripping's from the beef
          • 2 tbsp all-purpose flour
          • 1 tsp Worcestershire sauce
          • salt & pepper to taste

          Instructions
           

          • Remove the roast from the refrigerator and let sit at room temperature for 2 hours prior to cooking. Preheat the oven to 475°F.
          • In a small bowl: combine salt, black pepper, thyme, rosemary and mix. Pat the roast dry with a paper towel. Pour and rub olive oil all over the roast. Then coat the roast with the seasoning mixture.
          • Place sliced onions, carrots, celery & garlic in the 9" x 13" baking dish. Place the roast on a vegetables.
          • Place the baking dish in the middle rack of the oven. Cook for 5 minutes at 475°F (make sure to have the timer on). Then, turn down the oven to 250°F. Cook for 13 min per-lb (it took me 45 minutes). Medium-rare (internal temp.130°-135°F) (highly recommended) , medium (internal temp. 140°-145°F). Open the door and confirm the anticipated Internal temperature using a meat thermometer.
          • Remove the roast from the pan and transfer to a plate. Tent with foil.

          Gravy

          • Transfer the drippings or butter to a sauce pan. Turn up the heat to med-high. Wait until the grease gets really hot. 
          • Add flour and whisk. Slowly pour wine and whisk. Pour in ½ cup beef broth and continue to whisk until there are no lumps. Pour the rest of the beef broth and whisk. Add Worcestershire sauce and whisk. Turn down the heat to medium. Simmer for 10-15 minutes or until optimal consistency. Season with salt and pepper to taste. Optional: strain the gravy to remove any lumps.

          Slice, serve & enjoy!

            Video

            Keyword best eye of round roast, best eye of round with gravy, easy eye of round roast, easy eye of round roast with gravy, eye of round roast with gravy
            Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

            Beef Recipes

            Dinner Recipes

            EatFoodliciousLeave a comment

            Slow Cooker Turkey Bone Stock

            Slow Cooker Turkey Bone Stock is the perfect use for your leftover roasted turkey bones from the holidays. Put them in the slow cooker, add a couple of vegetables & water. That’s it, you’ll have homemade turkey bone stock. Simple and savory flavor that is far superior to store bought broth, when made using the slow cooker. With some ingredients (not including filtered water) you can have delicious homemade stock ready for use as you prepare for your next food adventure. Follow this recipe and you should end up with 12-16 cups of authentic clear stock that will elevate the freshness of your next dish. 

            If you want to make a truly home cooked dish leave the cans and cartons of broth on the shelf at the store. Start your next broth based meal with no artificial preservatives and less salt. When you consider the number of cups as compared to the cost of the fancy carton you end up saving dollars and having more broth. If you are using cubes, cans or cartons of broth; please give this a try and step up your homecoming game. Watch the video, read the instructions and you will never (under normal circumstances) plan to use factory made broth again. 

            When you don’t have time to stew or simmer a whole chicken and don’t want to be in the kitchen for hours, this recipe is for you. You’ll get clear fresh stock with minimal effort in the most efficient and timely manor possible (need I say more?). You can refrigerate the stock for up to a week or freeze up to 3 months. 

            Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

            Place roasted turkey bones in the slow cooker.

            Add the rest of the ingredients. Optional: add turkey neck, giblets, thyme, bay leaves or parsley. Fill with water, leaving at least ½” room on top. 

            Cook on low for 18-24 hours.

            Discard the bones and vegetables. Place a mesh/strainer on top of a mixing bowl. Pour the liquid through a fine strainer or you can scoop out the grease that is floating around the top.

            Recent Posts

            Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

            Share on social media

            Slow Cooker Turkey Bone Stock

            Use your leftover roasted turkey bones from the holidays. Put them in the slow cooker, add a couple of vegetables & water. That's it, you'll have homemade turkey bone stock.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 5 minutes
            Cook Time 18 hours
            Total Time 18 hours 5 minutes
            Course Holiday
            Cuisine American
            Servings 12 cups
            Calories

            Equipment

            Ingredients
              

            • 12-15 lbs turkey bones
            • 1 large onion cut in quarters
            • 2 celery stem cut in half
            • 2 carrots peeled & cut in half
            • 2 garlic cloves
            • 2 tsp whole peppercorn
            • water

            Instructions
             

            • Place roasted turkey bones in the slow cooker. Add the rest of the ingredients. Optional: add turkey neck, giblets, thyme, bay leaves or parsley.
            • Fill with water, leaving at least ½" room on top.
            • Cook on low for 18-24 hours.
            • Discard the bones and vegetables. Place a mesh/strainer on top of a mixing bowl. Pour the liquid through a fine strainer or you can scoop out the grease that is floating around the top.

            Refrigerate up to 5 days or freeze up to 6 months.

              Video

              Keyword best slow cooker turkey bone stock, easy slow cooker turkey bone stock, Holiday turkey bone stock, slow cooker turkey bone stock
              Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

              Slow Cooker Recipes

              Turkey Recipes

              EatFoodliciousLeave a comment