Roasted Poultry Stock

stockHow to Make Roasted Poultry Stock

  1. Preheat your oven to 450.
  2. Arrange about four pounds of turkey and chicken wings in a roasting pan in a single layer, and roast for one hour.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Advertisements

One thought on “Roasted Poultry Stock

  1. Pingback: Plenty to be Thankful for « The Zen Hedonist

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s