Roasted Turkey Stock

recipe

Roasted wings deepen the stock's flavor and color. As with any stock, cook at a very low simmer. Refrigerate for up to three days, or freeze up to three months. Use this stock for Make-Ahead Gravy.

5

Outstanding

Yield:

12 cups (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 24
Caloriesfromfat 79 %
Fat 2.1 g
Satfat 0.3 g
Monofat 1.1 g
Polyfat 0.6 g
Protein 0.9 g
Carbohydrate 0.4 g
Fiber 0.1 g
Cholesterol 3 mg
Iron 0.2 mg
Sodium 4 mg
Calcium 4 mg

Ingredients

3 pounds turkey wings
1 gallon water, divided
2 teaspoons canola oil
2 cups chopped onion (about 1 medium)
1/2 cup chopped carrot (about 1 medium)
1/2 cup chopped celery (about 1 stalk)
1/2 teaspoon black peppercorns
1/2 teaspoon dried thyme
4 parsley sprigs
1 bay leaf

Preparation

Preheat oven to 450°.

Place wings in a single layer on a jelly-roll pan. Bake at 450° for 1 hour or until browned. Remove wings from pan. Place pan over medium-high heat; stir in 1 cup water, scraping pan to loosen browned bits. Remove from heat.

Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, and celery; cook 5 minutes or until tender. Add turkey, pan liquid, remaining 15 cups water, peppercorns, thyme, parsley, and bay leaf. Bring to a simmer; cook for 3 hours or until reduced to 12 cups. Strain through a sieve over a bowl; discard solids. Cover and chill overnight. Skim solidified fat from surface; discard.

Note:

Rick Rodgers,

November 2006
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