Turkey Stock

8 Servings

105 min Cook Time

A flavorful homemade stock made from chicken or turkey and other poultry parts, perfect for preparing dressing and gravy for roasted poultry. This recipe yields enough stock for a dinner serving of 8-10 people, with remaining stock available for soups or other dishes. The stock is made by simmering poultry parts with vegetables, herbs, and lemon peel for about 1½ hours.

Ingredients

chicken wings or turkey wings or other poultry parts2 lb

(907g)

water8 cup

(1920g)

celery stalks2 stalks, cut into pieces

(0g)

yellow onion1 whole, quartered

(0g)

bay leaf1 whole

(0g)

fresh thyme sprigs2 sprigs, or ½ teaspoon crushed dried thyme

(0g)

dried thyme1/2 tsp, alternative to fresh thyme

(0g)

fresh parsley sprigs3 sprigs, large

(0g)

lemon peel strips2 strips, each 2 inches (5 cm) long and ½ inch (12 mm) wide

(0g)

salt2 tsp, or to taste

(0g)

Instructions

Step-by-step guide

1
Rinse the poultry parts and place in a large saucepan with the water.
2
Bring to a boil over high heat, regularly skimming off the froth from the surface.
3
Reduce the heat to a simmer and add the celery, onion, bay leaf, thyme, parsley, lemon peel and salt.
4
Cover partially and simmer until the meat is falling from the bones, about 1½ hours.
5
Remove from the heat and strain. Let the stock cool, then refrigerate it in a container with a tight-fitting lid.
6
Just before using, lift off the fat from the surface of the stock. You should have at least 6 cups stock. If there is less, add water as needed.