Turkey Stock
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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 Turkey Stock recipe walks you through it!
Total Time
12 Hours 10 Minutes
Serving Size
4 Servings
6
turkey wings, segmented
8
quarts water
3
onions, cut into 8 sections
6
carrots, chopped
1 1/2
cups coarsely chopped celery
3
garlic bulbs, halved
2
tablespoons whole black peppercorns
pinch salt
1
bunch flat leaf parsley
1
In large pot, add turkey, water, onions, carrots, celery, garlic, peppercorns and salt.
2
Trim stalks from parsley and add to broth. Reserve parsley leaves for another use.
3
Bring to boil. Reduce heat to simmer. Simmer 4 hours, skimming any froth off stock during cooking. Let stand 10 minutes.
4
Drain stock into large bowl. Discard solids. Let stock cool.
5
Cover and refrigerate 8 hours or overnight.
6
Scrape fat from surface and discard. Spoon stock into containers. Seal and freeze.
Turkey Wings
Turkey Wings
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