Turkey Meat Stock with Necks and/or Wings
Shared by: Plan to Eat Blog
Source: Monica Corrado
Yield: 2-3 quarts
Serving: 1
Ingredients
- 3 pounds pastured turkey necks or wings or a combination
- 2-3 tablespoons duck fat schmaltz, ghee, or pastured butter (optional)
- 1 medium organic onion quartered, or equivalent onion trimmings from your freezer 3-4 organic celery ribs, cut as you like,
- 3 organic garlic cloves smashed and peeled (optional)
- Good quality salt such as Celtic, Baja Gold, or Real Salt
- Handful organic black peppercorns
- 3 quarts pure water (not RO; spring water is best; filtered water next)
Directions
Prep your vegetables, if needed.
If you like, you may brown the turkey necks and/or wings in the fat as above, or not. (Browning concentrates flavor and color, which makes for a richer tasting stock.)
If you choose not to brown the turkey, simply put everything into the Dutch Oven, bring to a boil, skim and discard the scum, and then put to a simmer with the lid on.
Cook 3-4 hours. Strain, cool, and store. You may eat the vegetables if you did not use trimmings.
(If you are on GAPS Intro, do not eat the celery.)