Turkey Stock
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
(1920ml)celery stalks2 stalks, cut into pieces
2 stalksyellow onion1 whole, quartered
1 wholebay leaf1 whole
1 wholefresh thyme sprigs2 sprigs, or ½ teaspoon crushed dried thyme
2 sprigsdried thyme1/2 tsp, alternative to fresh thyme
1/2 tspfresh parsley sprigs3 sprigs, large
3 sprigslemon peel strips2 strips, each 2 inches (5 cm) long and ½ inch (12 mm) wide
2 stripssalt2 tsp, or to taste
2 tspInstructions
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.
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