stock up

I wanted to make a turkey stock this year, rather than buying one of the "turkey flavored" variety, which doesn't really have the same character as a true stock.  While it takes a little extra time and some foresight to do yourself, the end result is a much more flavorful stock -- and thus delicious gravy!

What you'll need:

4 lbs of turkey necks plus 1 lb chicken wings (5 lbs total) 

1tbl vegetable oil

2 onions, diced

2 leeks, white and light green parts diced, dark green parts reserved

2 carrots, diced

2 celery stalks, diced

2 tbl tomato paste

2 sprigs fresh thyme

6 parsley stems

8 black pepper corns

enough water to cover

To start rinse turkey necks and chicken wings and pat dry.  Heat oil in saute pan until rippling and add necks + wings.  Sear on all sides and transfer to a large stock pot. Cover bones with cold water and bring temp up to a simmer.  

While the water is heating up add onions, leeks, celery and carrots to the same saute pan (do not wipe out, you'll want to retain the flavors) and saute until browned slightly.  Then add tomato paste and cook a few minutes more.  

 

Next you'll need to make what's called a bouquet garni.  Using the dark green portions of the leek,  fill with thyme sprigs, parley and peppercorns.  Roll into a tube and tie with butcher string.  This is used to add flavoring to the stock.

 

Once the water in your pot has begun to simmer, carefully skim any scum (looks a lot like foam) that starts to form on top.  This is something you'll want to continue to do throughout the cooking process.  Then add the vegetable mixture and bouquet garni to pot and return to simmer.  You want to make sure that the pot never goes beyond a gentle simmer -- this will give you a much clearer end product.  Simmer stock for 2 hours, skimming periodically.  

And that's it!  Home-made stock!