Turkey Stock
Feeling saucy? From gravy to soups, there’s a million and one uses for homemade stock — and trust us, when it comes to great home cooked meals, it’s worth the effort. This simple recipe walks you through it!
Makes
4 servings
PREP
Under 30 minutes
TOTAL
More than 1 hour
Ingredients
- 6 turkey wings, segmented
- 8 quarts water
- 3 onions, cut into 8 sections
- 6 carrots, chopped
- 1½ cups coarsely chopped celery
- 3 garlic bulbs, halved
- 2 tablespoons whole black peppercorns
- pinch salt
- 1 bunch flat leaf parsley
Directions
- In large pot, add turkey, water, onions, carrots, celery, garlic, peppercorns and salt.
- Trim stalks from parsley and add to broth. Reserve parsley leaves for another use. Bring to boil. Reduce heat to simmer. Simmer 4 hours, skimming any froth off stock during cooking. Let stand 10 minutes.
- Drain stock into large bowl. Discard solids. Let stock cool. Cover and refrigerate 8 hours or overnight. Scrape fat from surface and discard. Spoon stock into containers. Seal and freeze.
