Turkey/Chicken Stock

Yield: 1 serving ( Serving Size: servings )
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  • 4 bay leaves
  • 1 teaspoon(s) black peppercorns
  • 1 bunch parsley stems
  • 4 carrots thickly sliced
  • 4 celery ribs
  • 2 pound(s) chicken wings
  • 8 clove(s) garlic, crushed
  • 4 large onions, thickly sliced
  • 1 cup(s) mushroom trimmings or diced mushrooms
  • 1/4 teaspoon(s) sea salt
  • 2 sprig(s) thyme
  • Turkey neck, heart, gizzard
  • 1 gallon(s) water


  1. 1. Brown the bones and turkey neck in the oven on low heat.
  2. 2. Put bones in a large kettle and add the water, gizzrds and heart. Bring to a boil slowly. Skim the surface as needed. Simmer for 5 hours.
  3. 3. Tie the herbs, garlic, and peppercorns into a piece of cheesecloth. Tie string to pot handle and immerse cheesecloth into pot.
  4. 4. Add the carrots, onions, mushrooms and celery. Boil for one hour.
  5. 5. Remove from heat, strain through cheesecloth, skim and cool. Refrigerate. Fat may be skimmed once sets for low fat stock. .
August 2012

This recipe is a personal recipe added by RoseHaven and has not been tested or endorsed by MyRecipes.

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