Thanksgiving Stock Food

THANKSGIVING STOCK

Thanksgiving Stock image

Make this stock ahead of time and freeze it to get it out of the way. You'll have stock on hand for weeks.

Provided by Brad Leone

Categories Bon Appétit Thanksgiving turkey Mushroom Garlic Carrot Onion Parsley White Wine

Yield Makes about 1 gallon

Number Of Ingredients 16

Ingredients

2 pounds chicken wings
2 large turkey wings (about 3 pounds each) or 5 pounds chicken wings
2 tablespoons extra-virgin olive oil, divided
1 large onion, halved through root end
2 medium carrots, scrubbed, very coarsely chopped
2 celery stalks, very coarsely chopped
1 head of garlic, halved crosswise
8 ounces crimini mushrooms, halved
1 smoked ham hock
1 bunch parsley
3 bay leaves
1/4 cup dry white wine
1 teaspoon black peppercorns
Kosher salt
Special Equipment
A 3-gallon stockpot

Steps:

Preheat oven to 425°F. Spread out chicken and turkey wings on a rimmed baking sheet and drizzle with 1 Tbsp. oil; rub oil all over wings. Roast, turning every 10 minutes or so, until brown, 30-40 minutes. Remove from oven; set aside.
Heat remaining 1 Tbsp. oil in stockpot over medium. Add onion, carrots, celery, garlic, and mushrooms and cook, stirring occasionally, until softened and lightly browned, 10-15 minutes. Add ham hock, parsley, bay leaves, wine, peppercorns, and a pinch of salt. Bring to a boil and cook until wine is evaporated, about 5 minutes. Add wings and use a wooden spoon to scrape any crispy bits off baking sheet. (Add a little water to help loosen if needed.) Add another pinch of salt and 2 gallons water; bring to a boil. Reduce heat to low and simmer, uncovered, until meat is falling apart and liquid is reduced by half, 3 1/2-4 1/2 hours (go the full distance for a rich and gelatinous stock).
Scoop out large pieces of vegetables with a slotted spoon; discard. Strain stock into a large pot; discard solids. Let cool slightly, then chill until cold (the fat will solidify on top, making it easy to remove). Skim fat and ladle into airtight containers. Cover and chill until ready to use.
Do Ahead
Stock can be made 1 week ahead. Keep chilled, or freeze up to 6 months.

TURKEY STOCK

Turkey Stock image

Make a great stock with the carcass and then create wonderful soups. The recipe is the basic stock recipe my great grandma used and her mother before her. Once you have a basic stock you can add leftovers, use it to cook rice, make a soup with dumplings, the uses are endless. Hot stock with a few veggies and alphabet pasta is great after school warm-up. I have soup made in the fridge so hubby can snack on it instead of junk.

Provided by Julia Monroe

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Time 1h30m

Yield 12

Number Of Ingredients 10

Ingredients

1 turkey carcass
3 onions, coarsely chopped
1 pound carrots, coarsely chopped
1 bunch celery, coarsely chopped
1 green bell pepper, coarsely chopped
3 cloves garlic
4 cubes chicken bouillon
1 tablespoon whole black peppercorns, or to taste
3 bay leaves
water to cover

Steps:

Combine turkey carcass, onions, carrots, celery, green bell pepper, garlic, chicken bouillon cubes, peppercorns, and bay leaves in a stockpot; pour in enough water to cover. Bring mixture to a boil, reduce heat, and simmer until flavors blend, about 1 hour. Remove stockpot from heat and let sit for 15 minutes. Strain stock through a cheese cloth and discard solids.

Nutrition Facts : Calories 62.5 calories, Carbohydrate 11.7 g, Cholesterol 2.7 mg, Fat 1.2 g, Fiber 3 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 452.8 mg, Sugar 5.2 g

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Preheat oven to 425°. Spread out chicken and turkey wings on a rimmed baking sheet and drizzle with 1 Tbsp. oil; rub oil all over wings. Roast, turning every 10 minutes or so, until brown, 30–40 minutes. Remove from oven; set aside.
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