- Preheat your oven to 450.
- Arrange about four pounds of turkey and chicken wings in a roasting pan in a single layer, and roast for one hour.
- Remove the poultry from the pan and add one cup of water to the pan, scraping to remove all of the flavorful browned bits from the bottom.
- In a large stockpot, saute two ribs of celery, two carrots, and two onions roughly chopped in a few tablespoons of oil until tender. Add poultry, water from roasting pan, and about one gallon of water to the pot and bring to a simmer.
- Meanwhile, wrap 1/2 teaspoon of peppercorns, several sprigs of parsley, several sage leaves, two bay leaves, and several sprigs of fresh thyme in cheesecloth and tie with kitchen twine. Drop it in the simmering water.
- Simmer, uncovered, for three hours. Allow to cool and strain out solids. Store in the refrigerator in a tightly sealed container.
You can use homemade stock in gravy, soups, sauces, and stews. It has much better flavor than canned broths.