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Thanksgiving: Rich Turkey Broth

Source of Recipe


Food & Wine magazine



List of Ingredients



• 7 pounds turkey parts (such as wings, thighs, and drumsticks)
  
• 4 quarts water, divided
  
• 1 large onion, thickly sliced
  
• 1 large carrot, thickly sliced
  
• 2 cloves garlic, smashed
  
• 1 tsp kosher salt
  
• Freshly ground pepper
  






Instructions



1. Preheat the oven to 400° F.
   In a large roasting pan, roast the turkey parts for 1½ hours, or until well browned; transfer to a large pot.
   
   
2. Set the roasting pan over two burners. Add 4 cups of the water and bring to a boil, scraping up any browned bits from the bottom. Add the liquid to the pot.
   
   
3. Add the onion, carrot, celery, garlic, salt, and several pinches of pepper to the pot, along with the remaining 3 quarts of water, and bring to a boil. Reduce the heat to moderately low, cover partially, and simmer the stock for about 2½ hours. Strain the stock and skim the fat before using or freezing. (Stock can be refrigerated for 3 days, or frozen for up to 1 month.)
   
   Makes about 3 quarts.
   
   






Final Comments


You can prepare stock weeks before Thanksgiving so you have it on hand not only for making gravy, but also for preparing soups, braising vegetables, and moistening stuffings.