This recipe appears on pages 124 and 125 of the book Nourishing Traditions. “Good broth resurrects the dead.” — South American Proverb
- Turkey wings and drumsticks [and/or any leftover parts of the carcass, including bones, from roasting a turkey]
- Neck and giblets (optional)
- 4 quarts cold filtered water
- 2 tablespoons vinegar
- 1 large onion, coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 3 celery sticks, coarsely chopped
- 1 bunch parsley
- Several sprigs fresh thyme
- Place turkey pieces in a large stainless steel pot with water, vinegar, and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 24 hours. The longer you cook the stock, the richer and more flavorful it will be.
- Turkey stock will have much stronger flavor than chicken and will profit from the addition of several sprigs fresh thyme, tied together, during the cooking. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.
- Remove turkey pieces with a slotted spoon. Strain stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve for other cooking purposes. Be sure to refrigerate and defat these stock before using.
Can you keep the fat in the stock?