Golden Turkey Stock

By broots

Roasting the turkey wings and sautéing the vegetables before simmering give this stock an added depth of flavor. Make and freeze it up to two weeks ahead.

Ingredients

• 4 1/2 pounds turkey wings, cut in half
• 1 large onion, chopped
• 1 large carrot, chopped
• 1 large celery stalk, chopped
• 6 fresh Italian parsley sprigs
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/4 teaspoon whole black peppercorns

Preparation

Step 1

Preheat oven to 400°F. Arrange wings in large roasting pan. Roast until deep brown, turning once, about 2 hours total.
Transfer wings to large bowl. Spoon 3 tablespoons turkey fat from roasting pan into large pot (reserve roasting pan). Add onion, carrot, and celery to pot. Sauté over medium-high heat until vegetables are golden, about 20 minutes. Add turkey wings to pot. Add 2 cups water to roasting pan; place over 2 burners and bring to boil, scraping up browned bits. Add liquid to pot. Add remaining ingredients and enough cold water to cover wings by 1 inch.
Bring water to boil. Reduce heat to medium-low; simmer uncovered until stock is very flavorful and reduced to 7 1/2 to 8 cups, about 2 1/2 hours. Strain stock into large bowl. Cool 1 hour, then chill until cold, about 3 hours. DO AHEAD Can be made 3 days ahead. Cover and keep chilled. (Can also be made and frozen 2 weeks ahead.) Spoon off fat from surface before using.