Name: Turkey Stock
Yield: Makes 6 cups
Ingredients: 3 tablespoons vegetable oil; Neck, heart, and gizzard reserved from 14-pound turkey; 3 cups chopped onions; 2 cups chopped carrots; 1 cup chopped celery; 6 garlic cloves, peeled; 4 fresh thyme sprigs; 2 small bay leaves; 7 cups low-salt chicken broth; 3/4 cup Madeira

Recipe information

Yield
Makes 6 cups

Ingredients

3 tablespoons vegetable oil

Neck, heart, and gizzard reserved from 14-pound turkey

3 cups chopped onions

2 cups chopped carrots

1 cup chopped celery

6 garlic cloves, peeled

4 fresh thyme sprigs

2 small bay leaves

7 cups low-salt chicken broth

3/4 cup Madeira

Preparation

Heat oil in heavy large pot over medium-high heat. Add turkey parts and sauté until brown, about 15 minutes. Add onions, carrots, celery, garlic, thyme, and bay leaves; sauté until brown, about 12 minutes. Add broth and Madeira and bring to boil. Reduce heat; partially cover pot and simmer until liquid is reduced to 6 cups, about 1 hour. Cool stock 1 hour; strain into bowl, pressing on solids in strainer to release all liquid. Spoon off any fat. (Can be made 2 days ahead. Cover and refrigerate.)

TagsStock Turkey Poultry Dairy Free Nut Free Gluten Free Easy Simmer Bon Appétit

Recipe notes

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