Monday, December 13, 2010

Turkey Stock

Turkey Stock

5 ½ pounds turkey wings, neck heart, gizzard
12 cups low salt chicken broth
3 large carrots cut in chunks
3 large celery stalks, cut in chunks
2 onions
2 whole leeks
6 thyme sprigs
3 bay leaves

Place turkey wings and neck, heart, and gizzard in a large pot.  Add all remaining ingredients; bring to boil.  Reduce heat to medium-low; simmer gently until gizzard is tender, 1 ½ to 2 hours.

Using tongs, transfer neck, heart and gizzard to plate; reserve.  Discard wings.  Strain stick and spoof off fat from surface.  Measure stock and if necessary, boil until reduced to 8 ½ to 9 cups. 

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