Simmering wings and giblets in turkey stock packs it full of flavor, making a deep, rich base for a pan gravy. This recipe, developed by chef Mary Sue Milliken, first appeared in our November 2013 issue with the story State of Grace.
Reinforced Turkey Stock
Simmering wings and giblets in turkey stock packs it full of flavor, making a deep, rich base for a pan gravy.
Yield: makes ABOUT 5 CUPS
2 lb. turkey wings
8 cups turkey or chicken stock
1 large yellow onion, quartered
6 sprigs thyme
2 bay leaves
2 medium carrots, roughly chopped
2 stalks celery, roughly chopped
1 tsp. whole black peppercorns
Giblets from 1 turkey (gizzard, heart, and neck; save liver for another use)
Simmer all ingredients in an 8-qt. saucepan until vegetables are very soft, about 1½ hours. Strain stock, discarding solids but reserving giblets; let cool and, if necessary, skim fat. Roughly chop gizzards and heart and shred meat from neck; chill giblets until ready to make gravy.