Ingredients

The following ingredients have 2 Servings
  • 1 leftover carcass from a 10- to 15-pound roasted turkey, preferably including neck, wing and leg bones
  • 4 or 5 onions, quartered (no need to peel; just rub off any papery skins)
  • 2 large or 3 small carrots, peeled and cut into chunks
  • 4 large or 5 small celery ribs, cut into chunks
  • 2 cups white wine
  • 2 large or 3 small garlic cloves, smashed and peeled
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 whole arbol (or another small dried red) chile
  • Kosher salt

Instruction

  • Heat oven to 450 degrees. Using a sturdy knife or your hands, cut or tear turkey carcass into large pieces. Arrange in a single layer in a roasting pan and roast until brown and sizzling, 20 to 25 minutes.
  • Remove from oven and transfer pieces to a stockpot.
  • Add onions, carrots and celery to the empty roasting pan and place over medium heat. Sauté briefly, just to loosen the crusty turkey bits from bottom of pan.
  • Return pan to oven and cook until vegetables are browned around the edges, 20 to 25 minutes.
  • Remove pan from oven and place it over medium heat. Add white wine and cook, stirring, until wine is reduced to a syrup, about 3 minutes.
  • Add wine-vegetable mixture to stockpot. Add garlic, thyme, bay leaves, black peppercorns and chile. Add 6 quarts water and place over medium-high heat just until mixture comes to a boil.
  • Immediately reduce heat to low, skim any foam floating on top and simmer, skimming as needed, for 3 hours. Add 1 teaspoon salt and taste. If stock tastes watery, keep simmering until stock is flavorful. Taste for salt again and add more if needed.
  • Strain stock through a sieve into a large container or containers. Discard solids. Let stock cool slightly, then refrigerate. Skim off any fat from the top of the stock. Use within 4 days or freeze.