Roasted Poultry Stock
A rich, deep-flavored stock made from roasted turkey or chicken parts, aromatic vegetables, and herbs. Perfect as a base for soups, gravies, and other dishes.
Ingredients
- •1 set Turkey neck, back, if spatchcocked, and giblets
- •5 pounds bone-in turkey or chicken wings
- •2 medium onions
- •4 large carrots
- •4 stalks celery
- •1 head garlic
- •3 tablespoons vegetable oil
- •1 to taste Kosher salt, freshly ground pepper
- •4 sprigs thyme
- •2 leaves bay leaves
- •2 teaspoons black peppercorns
Cooking Instructions
- 1.
Preheat oven to 450°. Divide turkey parts, onions, carrots, celery, and garlic between 2 rimmed baking sheets. Drizzle with oil, season with salt and pepper, and toss to coat. Roast, turning once, until vegetables are soft and caramelized (they should stick slightly to pans), 45-50 minutes.
50 min
- 2.
Transfer to a large pot and add thyme, bay leaves, peppercorns, and 16 cups water. Pour 1/4 cup water into each baking sheet, scraping up any browned bits; add to pot. Bring to a simmer and cook until stock is deep golden brown and reduced to about 12 cups, about 1 1/2 hours. Strain into containers. Let cool; cover and chill.
90 min
- 3.
Do Ahead: Stock can be made 3 days ahead. Keep chilled, or freeze up to 3 months.
