Double turkey stock

Yield: 1 servings

Measure Ingredient
3 pounds Turkey wings
2 quarts White Chicken Stock; (see recipe)
½ cup Coarsely-chopped onion
¼ cup Coarsely-chopped celery
¼ cup Coarsely-chopped carrot
3 \N Garlic cloves; crushed
2 \N Sprigs fresh thyme
2 \N Sprigs fresh flat-leaf parsley
1 teaspoon Whole black peppercorns

Chop turkey wings into 2-inch pieces. Place wings and White Chicken Stock in a large stockpot; add enough cold water to cover by 2 inches. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface. Add remaining ingredients. Reduce heat to low, and simmer stock 3 to 4 hours.

Set a sieve over a large bowl; strain stock. Let cool completely. Skim and discard the clear yellow fat that rises to surface. (You may prepare stock up to 3 days ahead, and store, refrigerated, in an airtight container, or freeze up to 3 months.)

Makes about 1½ quarts.

Source: "Martha Stewart Living - <>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Copyright: "1997 - Doubleday - $45" Yield: "1 ½ quarts" Per serving: 1871 Calories (kcal); 114g Total Fat; (55% calories from fat); 189g Protein; 15g Carbohydrate; 639mg Cholesterol; 573mg Sodium Food Exchanges: ½ Grain(Starch); 25 ½ Lean Meat; 2 Vegetable; 0 Fruit; 7 ½ Fat; 0 Other Carbohydrates Recipe by: Recipe adapted from "Alfred Portale's Gotham Bar and Grill C Converted by MM_Buster v2.0n.

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