Yield: 1 servings
|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 - <www.marthastewart.com>" 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.