Are you making Thanksgiving for a crowd, want a turkey stock that makes enough for your stuffing and a boat load of gravy?
Clip the tips off the wings, leaving the drummie and meaty finger. You can also add saved up chicken necks or chicken wings to your stock to ‘Oomph’ up the flavor. I always cook the Neck, Gizzards and Heart in the stock, (But do NOT add the Liver. Cook your liver separate in a small skillet with a little butter, then dice it up and add back to the gravy, along with the neck meat, diced heart and gizzard. Cooking the liver in the stock can impart a bitter taste.)
The flavor that resides in the poultry fat is water soluble. So, by adding the fatty wings, you pull out the flavor and pitch the fat.
Here is my ‘go-to’ flexible recipe for Turkey Stock:
3 quarts of water
3 large Carrots, rough chopped
3-4 Stalks of Celery, rough chopped
1 Large (or 2 medium) Onions, rough chopped
1/2 a bunch of Parsley (the stocks of parsley are a great way to pinch a penny and use something people usually throw-away)
2-3 sprigs of Fresh Sage (or 1 tbsp dried)
2-3 sprigs of Fresh Thyme (or 1 tbsp dried)
Turkey Neck, heart, giblets and wing tips or whole wings
Let it simmer, lid off for at least an hour, maybe 2. I usually end up with about 8 cups of stock. If you do this the day before (like I do) while your turkey is brining overnight, strain and store overnight in the fridge.
Rarely does anyone eat the the wing, and the cartilage and fat add a lot of flavor. So try this little trick of mine!