Homemade Turkey Stock

Cindy

ingredients

3 lbs turkey wings
Turkey neck and giblets (liver reserved, if desired)
2 Tbs vegetable oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery rib with leaves, chopped
6 parsley sprigs
1/2 tsp dried thyme
1/4 tsp black peppercorns
1 bay leaf

directions

1
Using a heavy cleaver, chop the wings and neck into 2-inch pieces. (Or ask the butcher to do this for you.) Using a sharp knife, trim away any membranes from the giblets.
2
In a large pot, heat the oil over medium-high heat. In batches, add the turkey wings, neck, and giblets and cook, turning occasionally, until browned on all sides, about 8 to 10 minutes. Transfer to a plate. Add the onion, carrot, and celery to the pot and cook, stirring often, until softened, about 6 minutes.
3
Return the turkey to the pot. Add enough cold water to cover the turkey by 2 inches. Bring to a boil, skimming off the foam that rises to the surface. Add the parsley, thyme, peppercorns, and bay leaf. Reduce the heat to low.
4
Cook uncovered at a bare simmer for at least 2 hours. The longer a stock simmers, the better, up to 12 hours. As needed, add more water to the pot to keep the bones covered. Never let stock come to a rolling boil, or it will become cloudy and have a less refined flavor. A great alternative to the stove is to make the stock in a 5 1/2-quart slow cooker. Transfer the browned turkey and vegetable mixture to the cooker, add the herbs, and pour in enough cold water to cover generously. Cook on Low, and the stock will barely simmer all night long, to make a clear delicious stock.
5
Do not add salt to your stock. The stock is often used in recipes where it must be reduced, and the final dish could end up too salty. To check the stock’s flavor, ladle some into a cup and season lightly with salt before tasting. Without the salt, it may taste deceptively weak.
6
Strain the stock through a colander into a large bowl. Let stand for 5 minutes, then skim off the clear yellow fat that rises to the surface. If desired, remove the giblets, cool, finely chop, and refrigerate for use in gravy. The neck meat can be removed in strips, chopped, and reserved as well. Cool the stock completely before refrigerating or freezing. (Turkey stock can be prepared up to 3 days ahead, cooled, covered, and refrigerated. It can also be frozen in airtight containers for up to 3 months.)