Roasted Poultry Stock
- 3 pounds of chicken or turkey wings
- 2 TBSP vegetable oil
- Kosher salt
- 1 large onion, diced
- 2 medium carrots, diced
- 1 medium parsnip, diced
- 3 medium celery stalks, diced
- 1 whole garlic head, halved horizontally
- 1 meaty carcass from a roast chicken
- Handful of flat leaf parsley
- Handful of fresh thyme sprigs
- 1 TBSP black peppercorns
Directions:This two-step stock produces a robust stock, good for gravies, sauces, and soups like split pea, where a slightly smoky flavor will be welcome.
- Preheat oven to 450 degrees.
- In a large bowl mix wings together with the diced vegetables and garlic and spread them evenly on two rimmed sheet pans lined with parchment paper. Season lightly with salt. Roast for 40 minutes, until soft and beginning to brown, shaking the pan occasionally.
- Put the carrots, herbs, and peppercorns into a large stock pot and add the roasted meat and vegetables. Pour 3 1/2 quarts of water, or more, making sure all the ingredients are covered. Bring to a boil.
- Turn the heat down to a simmer and cook, partially covered, for 1 1/2 hours. Check the simmer now and then to make sure you've got a steady, even boil.
- Pour stock through a fine-meshed strainer and cool completely.
- Gently remove the layer of fat off the cooked stock. Pour into plastic containers leaving a couple of inches for expansion if you plan to freeze it. Label each container with the date; stock will keep frozen up to six months and refrigerated up to five days.