INGREDIENTS:
- 3 pounds turkey wings
- Giblets (neck, heart and gizzard, but not liver) from 1 whole turkey (optional)
- 1 tablespoon vegetable oil
- 1 medium onion, coarsely chopped
- 1 medium carrot, coarsely chopped
- 1 medium celery rib with leaves, coarsely chopped
- 4 sprigs fresh parsley
- ½ teaspoon dried thyme
- ¼ teaspoon whole peppercorns
- 1 small bay leaf
DIRECTIONS:
1 Cut turkey wings between joints with a large, heavy knife. (If you have a cleaver, chop wings into 3-inch pieces, too.)
2. Heat oil in a large pot over medium-high heat. In batches, add turkey wings (and biblets, if using) and cook, turning occasionally, until browned, about 10 minutes. Transfer to a plate.
3. Add onion, carrot, and celery to pot and cook, stirring occasionally, until lightly browned, about 10 minutes. Return turkey to pot. Add enough cold water to cover ingredients by 1 inch (about 2 ½ quarts). Bring to a boil over high heat, skimming off foam from top of stock.
4. Add parsley, thyme, peppercorns, and bay leaf. Reduce heat to very low. Simmer, uncovered, until stock is fill flavored, at least 3 and up to 6 hours.
5. Strain through a wire sieve into a large bowl. Cool, cover, and refrigerate. Remove the layer of fat from surface of cooled stock before using. (The stock can be made up to 3 days ahead, covered, and refrigerated. Or transfer cooled stock to 1-quart airtight containers and freeze for up to 3 months.)
MAKES ABOUT 2 QUARTS
