Description
Adapted from this old Gourmet recipe.
Storage vessels: These deli containers are so great to have on hand this time of year: I love this set of mixed sizes. And this set of quart sizes is great, too.
Ingredients
-
5 to 6 pounds turkey wings
- kosher salt
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3 medium yellow onions, unpeeled, quartered
-
3 celery ribs, cut into 2-inch lengths
-
3 carrots, unpeeled, quartered
-
6 to 7 quarts of water
-
4 to 5 sprigs of parsley
-
1 bay leaf
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10 black peppercorns
Instructions
- Preheat the oven to 500°F. Place the turkey wings skin side down on a rimmed sheet pan. Season generously with kosher salt. Transfer to the oven and roast until well browned, about 45 minutes. Transfer to an 8- to 10-quart stockpot, reserving the sheet pan.
- Add the onions, celery, and carrots to the pan. Transfer to the oven and roast until golden, about 20 minutes more. Add vegetables to the stockpot.
- Straddle the sheet pan across 2 burners, then carefully add 2 cups of water and deglaze by boiling, stirring, and scraping up the brown bits, about 1 minute. Carefully add the deglazing liquid to the stockpot, then add the parsley, bay leaf, peppercorns, and 1 tablespoon of kosher salt (Diamond Crystal brand; use half as much if you are using Morton). Cover with 6 to 7 quarts of water depending on the size of your stock pot.
- Bring to a simmer over high heat; then reduce the heat to allow the stock to gently simmer. Simmer for 3 hours.
- Strain the stock in batches — I do this by setting a collander over a large bowl. Discard the solids. Once cool, transfer to storage vessels (see notes above). I like to chill my stock in the fridge for a day. This allows the fat to solidify on the top. If a lot of fat rises to the top, scrape it off. If it doesn’t, just leave it. At this point, transfer the stock to the freezer for up to 3 months. Or keep it in the fridge for 1 week.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Sauce
- Method: oven, stovetop
- Cuisine: American