Rich Fowl Glaze

• 4 turkey wings, halved at the joint
• 5 pounds chicken wings and legs
• 3 yellow onions, skin intact, quartered
• 2 carrots, peeled and coarsely chopped
• 2 ribs celery, coarsely chopped
• 1 teaspoon black peppercorns
• 1 small bay leaf
• 5 quarts plus 2 cups water

1. Preheat oven to 450 degrees.
2. Place all the legs and wings in a roasting pan and roast until well browned, turning the pieces from time to time, about 40 minutes.
3. Remove the turkey and chicken parts and place them in a large heavy-gauge stockpot with the onions, carrots, celery, peppercorns, bay leaf and 5 quarts water.
4. Pour off the fat from the roasting pan.
5. Place the pan over medium-high heat and add the remaining 2 cups water.
6. Cook, stirring and scraping the bottom of the pan with a wooden spoon until all of the browned bits are loosened.
7. Add the mixture to the pot.
8. Bring the stock to a boil over medium-high heat.
9. Reduce heat and simmer for 3 to 4 hours.
10. Strain the stock through a fine-mesh sieve.
11. Degrease and place in a clean pot over medium-high heat.
12. Simmer until reduced to 5 cups.
13. Keep refrigerated.

turkey, chicken, yellow onions, carrots, celery, black peppercorns, bay leaf, water

Taken from cooking.nytimes.com/recipes/11188 (may not work)