HOMEMADE TURKEY STOCK 101

This stock can be prepared and refrigerated up to three days or frozen in airtight containers up to three months.

3 pounds turkey wings
Turkey neck and giblets (liver discarded, if desired)
2 tablespoons oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery stalk with leaves, chopped
6 parsley sprigs
1/2 teaspoon dried thyme
1/4 teaspoon black peppercorns
1 bay leaf

Using heavy cleaver, chop wings and neck into 2-inch pieces. (If necessary, ask butcher to do this for you.) Using sharp knife, trim away any membranes from giblets.

In large pot, heat oil over medium-high heat. In batches, add turkey wings, neck and giblets and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Transfer to plate.

Add onion, carrot and celery to pot and cook, stirring often, until softened, about 6 minutes.

Return turkey pieces to pot. Add enough cold water to cover turkey by 2 inches. Bring to boil, skimming off foam that rises to surface. Add parsley, thyme, peppercorns and bay leaf. Reduce heat to low and cook at bare simmer at least 2 and up to 12 hours. As needed, add more water to pot to keep bones covered.

Strain stock through colander into large bowl. Let stand 5 minutes, then skim off and discard clear yellow fat that rises to surface. If desired, remove giblets.

Cool, finely chop and refrigerate for use in gravy. Neck meat can be removed in strips, chopped and reserved as well. Cool stock completely before refrigerating or freezing.

Makes 2 1/2 quarts
Adapted from source: Thanksgiving 101 by Rick Rodgers