Golden Turkey Stock

1. 1

   Preheat oven to 400F.

2. 2

   Arrange wings in large roasting pan.

3. 3

   Roast until deep brown, turning once, about 2 hours total.

4. 4

   Transfer wings to large bowl.

5. 5

   Spoon 3 tablespoons turkey fat from roasting pan into large pot (reserve roasting pan).

6. 6

   Add onion, carrot, and celery to pot.

7. 7

   Saute over medium-high heat until vegetables are golden, about 20 minutes.

8. 8

   Add turkey wings to pot.

9. 9

   Add 2 cups water to roasting pan; place over 2 burners and bring to boil, scraping up browned bits.

10. 10

    Add liquid to pot.

11. 11

    Add remaining ingredients and enough cold water to cover wings by 1 inch.

12. 12

    Bring water to boil.

13. 13

    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.

14. 14

    Strain stock into large bowl.

15. 15

    Cool 1 hour, then chill until cold, about 3 hours.

16. 16

    DO AHEAD: Can be made 3 days ahead.

17. 17

    Cover and keep chilled.

18. 18

    (Can also be made and frozen 2 weeks ahead.)

19. 19

    Spoon off fat from surface before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.