Reinforced Turkey Stock

Name: Reinforced Turkey Stock
Total time: PT0D0H0M
Yield: makes ABOUT 5 CUPS
Ingredients: 2 lb. turkey wings; 8 cups turkey or chicken stock; 1 large yellow onion, quartered; 6 sprigs thyme; 2 bay leaves; 2 medium carrots, roughly chopped; 2 stalks celery, roughly chopped; 1 tsp. whole black peppercorns; Giblets from 1 turkey (gizzard, heart, and neck; save liver for another use)

Serves
makes ABOUT 5 CUPS

SAVEUR

By SAVEUR Editors

Published on October 20, 2013

Simmering wings and giblets in turkey stock packs it full of flavor, making a deep, rich base for a pan gravy. This recipe, developed by chef Mary Sue Milliken, first appeared in our November 2013 issue with the story State of Grace.

Ingredients

2 lb. turkey wings
8 cups turkey or chicken stock
1 large yellow onion, quartered
6 sprigs thyme
2 bay leaves
2 medium carrots, roughly chopped
2 stalks celery, roughly chopped
1 tsp. whole black peppercorns
Giblets from 1 turkey (gizzard, heart, and neck; save liver for another use)

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Instructions

Step 1

Simmer all ingredients in an 8-qt. saucepan until vegetables are very soft, about 1½ hours. Strain stock, discarding solids but reserving giblets; let cool and, if necessary, skim fat. Roughly chop gizzards and heart and shred meat from neck; chill giblets until ready to make gravy.

Simmer all ingredients in an 8-qt. saucepan until vegetables are very soft, about 1½ hours. Strain stock, discarding solids but reserving giblets; let cool and, if necessary, skim fat. Roughly chop gizzards and heart and shred meat from neck; chill giblets until ready to make gravy.