Rich Fowl Glaze

1. 1

   Preheat oven to 450 degrees.

2. 2

   Place all the legs and wings in a roasting pan and roast until well browned, turning the pieces from time to time, about 40 minutes.

3. 3

   Remove the turkey and chicken parts and place them in a large heavy-gauge stockpot with the onions, carrots, celery, peppercorns, bay leaf and 5 quarts water.

4. 4

   Pour off the fat from the roasting pan.

5. 5

   Place the pan over medium-high heat and add the remaining 2 cups water.

6. 6

   Cook, stirring and scraping the bottom of the pan with a wooden spoon until all of the browned bits are loosened.

7. 7

   Add the mixture to the pot.

8. 8

   Bring the stock to a boil over medium-high heat.

9. 9

   Reduce heat and simmer for 3 to 4 hours.

10. 10

    Strain the stock through a fine-mesh sieve.

11. 11

    Degrease and place in a clean pot over medium-high heat.

12. 12

    Simmer until reduced to 5 cups.

13. 13

    Keep refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.