Golden Turkey Stock Recipe

Ingredients

• 4 ½ pounds turkey wings, cut in half
• 1 large onion, chopped
• 1 large carrot, chopped
• 1 large celery stalk, chopped
• 6 fresh Italian parsley sprigs (leaves removed)
• 1 fresh bay leaf
• 6 sprigs of fresh thyme
• ¼ tsp whole black pepper corns

Directions

• Preheat oven to 400 degrees.  Arrange wings in large roasting pan.  Roast until deep brown, turning once, about 2 hours total.
• Transfer wings to a large bowl. 
• Spoon 3 TBSP of fat from the roasting pan into a large pot (reserve roasting pan.) 
• Add onion, celery, and carrot to the pot.  Sauté over medium-high heat until vegetables are golden, about 20 minutes. 
• Add turkey wings to the pot. 
• Add 2 cups of water to the roasting pan; place over 2 burners and bring to boil, scraping up brown bits. 
• Add liquid to the pot.  Add remaining ingredients to the pot and enough cold water to cover wings by 1 inch.
• Bring water to a boil. 
• Reduce to medium-low heat, simmer uncovered until stock is very flavorful and reduce to 7 ½ -8 cups, about 2 ½ hours. 
• Strain stock into a large bowl. 
• Cool for 1 hour, then chill until cold, about 3 hours. 
• Skim off fat from surface before using.

I do not recommend store bought stock or broth unless it specifically says GLUTEN FREE. Better if all vegetables are organic and fresh.