6-8lbs.turkey wingsturkey necks, chicken wings, and or chicken necks (a combo of any of these will work!)
Olive oilfor drizzling
Kosher salt and black pepper
1smoked ham hock or smoked turkey wing/neck
5-6quartswater*
2celery stalkscut into chunks
2yellow onionsquartered (no need to peel)
1parsnipcut into chunks
1 fennel bulbquartered
1head of garliccut in half
4bay leaves
3 dried shiitake mushrooms
1 dried guajillo chile
1Tbspblack peppercorns
½bunch of parsleystems included
½bunch of thyme
Instructions
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 (at least an 8qt, bigger is better!) and cover with water. Bring to a boil and reduce to a simmer. Simmer stock on low for 3 hours. 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 2-3 days.**
Notes
*Depending on how much you can fit in your pot!**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!