Ultimate Turkey Stock
- 5 1/2 pounds turkey wings Neck, heart, and gizzard reserved from turkey
- 12 cups low-salt chicken broth
- 3 large carrots, cut into chunks
- 3 large celery stalks, chopped
- 2 medium onions, quartered
- 2 medium whole leeks (including dark green parts), split lengthwise, rinsed, chopped
- Stems from 2 bunches parsley
- 6 large fresh thyme sprigs
- 3 Turkish bay leaves
- Place turkey wings and neck, heart, and gizzard in large pot. Add all remaining ingredients; bring to boil. Reduce heat to medium-low; simmer gently until gizzard is tender, 1 1/2 to 2 hours. Using tongs, transfer neck, heart, and gizzard to plate; reserve. Discard wings. Strain stock and spoon off fat from surface. Measure stock and, if necessary, boil until reduced to 81/2 to 9 cups. DO AHEAD:
turkey, lowsalt, carrots, celery stalks, onions, leeks, parsley, thyme, turkish
Taken from www.epicurious.com/recipes/food/views/ultimate-turkey-stock-361839 (may not work)