TURKEY BROTH RECIPE RECIPES

Steps:

• Using a heavy cleaver, chop 3 pounds turkey wings into 2-inch pieces (or ask the butcher to do them for you).
• In a large stockpot heat 2 tablespoons vegetable oil.
• Add the giblets reserved from the turkey.
• Cook, stirring, over medium-high heat until browned, 5 to 7 minutes.
• Remove them with a slotted spoon and set aside.
• 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.
• Return the giblets and wings to the pan.
• Add vegetables and cook until softened, about 5 minutes.
• Add 4 quarts water, or enough to cover the ingredients by at least 2 inches.
• Bring to a boil, skimming off all the foam that rises to the top.
• Reduce heat to low, and add spices.
• Simmer uncovered 2 to 3 hours.
• Strain the broth and let cool; skim all the fat from the top before using.

Steps:

• Place wings, onions, carrots, celery, vinegar, salt, peppercorns, thyme, and bay leaves in a large stockpot; add stock. Bring to a boil over medium-high; reduce heat to low, and cook, uncovered, at a bare simmer until wings fall apart, about 2 hours. Strain and discard solids.
• Return strained broth to stockpot; simmer over medium-low heat until reduced to 8 cups, about 1 hour. (The broth should be golden brown and taste like turkey soup.) Transfer broth to a large bowl; place bowl on top of a separate large bowl filled with ice. Let stand, stirring occasionally, until broth cools to room temperature, about 30 minutes.
• Store broth covered in refrigerator up to 3 days, or divide broth into 2 (1-quart) containers, and freeze up to 3 months.