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Thanksgiving | |
�5 1/2 pounds turkey wings �Neck, heart, and gizzard reserved from turkey �12 cups low-salt chicken broth �3 large carrots, cut into chunks �3 large celery stalks, chopped �2 medium onions, quartered �2 medium whole leeks (including dark green parts), split lengthwise, rinsed, chopped �Stems from 2 bunches parsley �6 large fresh thyme sprigs �3 Turkish bay leaves | |
�Place turkey wings and neck, heart, and gizzard in large pot. Add all remaining ingredients; bring to boil. Reduce heat to medium-low; simmer gently until gizzard is tender, 1 1/2 to 2 hours. �Using tongs, transfer neck, heart, and gizzard to plate; reserve. Discard wings. Strain stock and spoon off fat from surface. Measure stock and, if necessary, boil until reduced to 81/2 to 9 cups. DO AHEAD Can be made 3 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled. Wrap and chill turkey neck, heart, and gizzard separately for making gravy. | |
Unrated | |
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