Active Time
20 MIN
Total Time
4 HR 30 MIN
Yield
Serves : Makes about 3 quarts

How to Make It

Step 1    

Preheat the oven to 400 °. In a large roasting pan, roast the turkey parts for 1 1/2 hours, or until well browned. Transfer the parts to a large stock pot.

Step 2    

Set the roasting pan over 2 burners. Add 1 quart of the water and bring to a boil, scraping up the browned bits from the bottom. Add the liquid to the pot.

Step 3    

Add the onion, carrot, celery, garlic, salt and several pinches of pepper to the pot with the remaining 3 quarts of water and bring to a boil. Reduce the heat to moderately low, cover partially and simmer the stock for about 2 1/2 hours. Strain the stock and skim off the fat before using or freezing.

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