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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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Ingredients:
3 lbs turkey wings, and necks |
turkey giblets (excluding liver) |
1 carrot, coarsley chopped |
2 celery ribs, coarsley chopped |
1/2 teaspoon dried thyme leaves |
4 parsley sprigs |
1/4 teaspoon black peppercorns |
1 bay leaf |
4 quarts water |
Directions:
1. Using a heavy cleaver, chop 3 pounds turkey wings into 2-inch pieces (or ask the butcher to do them for you).
2. In a large stockpot heat 2 tablespoons vegetable oil.
3. Add the giblets reserved from the turkey.
4. Cook, stirring, over medium-high heat until browned, 5 to 7 minutes.
5. Remove them with a slotted spoon and set aside.
6. In batches, add the chopped turkey wings to the pot, adding more oil if needed, and cook, turning occasionally, until browned, 8 to 10 minutes per batch.
7. Return the giblets and wings to the pan.
8. Add vegetables and cook until softened, about 5 minutes.
9. Add 4 quarts water, or enough to cover the ingredients by at least 2 inches.
10. Bring to a boil, skimming off all the foam that rises to the top.
11. Reduce heat to low, and add spices.
12. Simmer uncovered 2 to 3 hours.
13. Strain the broth and let cool; skim all the fat from the top before using.
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