This flavorful stock is used in the three dishes that make up a traditional Alicante turkey feast. You can freeze extra stock for up to three months.
15 cups water
3 pounds turkey necks, backs, or wings
8 ounces lean salt pork
1 tablespoon water
1/4 teaspoon powdered saffron
How to Make It
Combine first 3 ingredients in an 8-quart stockpot. Bring to a boil over medium-high heat. Reduce heat to low, and simmer 2 hours and 45 minutes, skimming off and discarding foam as needed. Strain stock through a fine sieve into a large bowl; discard solids. Combine 1 tablespoon water and saffron in a small bowl, stirring with a whisk. Stir saffron mixture into stock. Cool stock to room temperature; cover and refrigerate 5 hours or overnight. Skim solidified fat from surface; discard fat.