Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Rick Rodgers
Recipe by Cooking Light November 2006

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Yield:
12 cups (serving size: 2 cups)
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Ingredients

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Directions

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  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

24 calories; calories from fat 79%; fat 2.1g; saturated fat 0.3g; mono fat 1.1g; poly fat 0.6g; protein 0.9g; carbohydrates 0.4g; fiber 0.1g; cholesterol 3mg; iron 0.2mg; sodium 4mg; calcium 4mg.
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