Best Thanksgiving Stock Recipes

Thanksgiving Stock image

Provided by Brad Leone

Yield Makes about 1 gallon

Number Of Ingredients 16

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.

Taking Stock After Thanksgiving image

Provided by Martha Rose Shulman

Categories project

Time 7h45m

Yield Makes about 5 quarts

Number Of Ingredients 20

1 turkey carcass, plus the neck if you kept it
6 quarts water (more if needed)
3 or 4 carrots, peeled and sliced
3 or 4 stalks celery, sliced
2 leeks, trimmed, cleaned, and sliced optional
1/2 head garlic, cut in half across the middle
2 bay leaves
6 sprigs parsley
4 sprigs thyme
12 peppercorns
1 teaspoon salt
2 quarts turkey stock
Salt
freshly ground pepper to taste
2 carrots, diced
2 stalks celery, diced
Leftover vegetables from dinner
Leftover turkey from dinner, diced
1/2 cup soup pasta, such as shells or macaroni
Chopped fresh parsley or cilantro

Steps:

Rinse the turkey, making sure to wash away any stuffing that may be sticking to the walls of the cavity. Break apart if necessary, so the wing bones and thigh bones are detached. Place in a large stockpot, and add the water. It should cover the carcass.
Place over medium heat, and bring to a simmer. The bubbles should just break gently on the surface. Skim off any foam that rises to the surface. Cover partially, turn the heat to very low and simmer two hours, skimming as necessary. Add the remaining ingredients, and simmer for another four hours, partially covered. Keep your eye on the pot, and skim as necessary.
Before draining such a big pot of stock, I find it easiest to remove the carcass and bones using tongs. Gently strain the soup through a strainer, colander or conical chinois into a very large bowl. Line a strainer with cheesecloth, and strain once again. Place in the refrigerator, uncovered, and chill. Lift off any fat that has congealed on the top, and discard. Keep in the refrigerator, or freeze in small containers.
Combine the stock, salt, pepper, carrots and celery, and bring to a simmer. Cover and simmer over low heat for 30 minutes. Add the leftover vegetables and turkey, and simmer for another 10 to 15 minutes. Add the soup pasta, and simmer until tender, five to 10 minutes. Taste, adjust seasonings and stir in the parsley or cilantro. Serve.