Lunch: Ultimate Turkey Stock
Ingredients
5 1/2 pounds turkey wings Neck, heart, and gizzard reserved from turkey
12 cups low-salt chicken broth
3 large carrots, cut into chunks
3 large celery stalks, chopped
2 medium onions, quartered
2 medium whole leeks (including dark green parts), split lengthwise, rinsed, chopped
Stems from 2 bunches parsley
6 large fresh thyme sprigs
3 Turkish bay leaves
Instructions
Place turkey wings and neck, heart, and gizzard in large pot. Add all remaining ingredients; bring to boil. Reduce heat to medium-low; simmer gently until gizzard is tender, 1 1/2 to 2 hours. Using tongs, transfer neck, heart, and gizzard to plate; reserve. Discard wings. Strain stock and spoon off fat from surface. Measure stock and, if necessary, boil until reduced to 81/2 to 9 cups. DO AHEAD: Can be made 3 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled. Wrap and chill turkey neck, heart, and gizzard separately for making gravy.
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
