Turkey Stock
Source of Recipe
Unknown
List of Ingredients
3 T. peanut oil
2 turkey wing drumettes
Turkey neck (reserved from turkey), plus the heart and gizzard
3 C. chopped yellow onion
2 C. chopped carrot
1 C. chopped celery
Stems from 1 bunch fresh parsley
2 fresh thyme sprigs
2 bay leaves
8 C. low-sodium canned chicken broth
Salt and freshly ground pepper
Recipe
Warm the oil in a stock pot set over medium-high heat. Brown the turkey wings, neck, heart and gizzard well, turning about once or twice, about 14 minutes. Stir in the vegetables and herbs. Reduce the heat to low, cover and cook, scraping the bottom of the pot occasionally, about 15 minutes. (For the giblet gravy, remove the heart and gizzard at this point and reserve.) Add the broth, salt and pepper to taste, then bring to a simmer. Cover partially and cook for 35 minutes.
Strain the stock, pouring it through a sieve, into a large bowl. If using right away, skim off the visible fat or pour into a fat separator. Otherwise, let cool 30 minutes, then cover and refrigerate for a few hours, or overnight. Using a large spoon, remove the solid fat from the top of the stock and discard. Refrigerate for up to 3 days or freeze for up to 3 months.
Makes about 7 cups.
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