Makes about 3 quarts
- Sheet tray
- Large stock pot
- Fine mesh stainer
- 6-8 lbs. turkey wings turkey necks, chicken wings, and or chicken necks (a combo of any of these will work!)
- Olive oil for drizzling
- Kosher salt and black pepper
- 1 smoked ham hock
- 5 quarts water
- 3 celery stalks cut into chunks
- 2 large onions quartered (no need to peel)
- 2 large carrots cut into chunks
- 1 head of garlic cut in half
- 4 bay leaves
- 2 Tbsp black peppercorns
- ½ bunch of parsley stems included
- ½ bunch of thyme
- Preheat oven to 425ºF. Place turkey wings/parts on a lined sheet tray, drizzle with olive oil, and sprinkle with salt and pepper.
- Roast for about 1 hour and 30 minutes (if you are using chicken, this is will take more like 45 minutes), until deeply golden.
- Add the roasted bones (along with the drippings and fat) and ham hock to a large stock pot and cover with water. Bring to a boil and reduce to a simmer. Simmer stock on low for 2-4 hours (4 is best!). Be sure to skim impurities off the top of the broth as it simmers (there won’t be much). You want this to be at a very soft simmer the whole time.*
- Add all the remaining ingredients to the pot and simmer on low for another 2 hours.
- When you are ready to strain, remove the large bones and discard (you can save the meat from the hock and use it in scrambled eggs, soup, etc). Then strain the broth over a fine mesh stainer.
- Let broth cool off slightly and store in desired containers in the fridge. Freeze any that you won’t be using within 3-5 days.**
*Don’t skim off the fat! We will use the fat later on to make the gravy! **I use this stock for my stuffing and for a Make Ahead Gravy!
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