Turkey Meat Stock with Necks and/or Wings

Source

Monica Corrado

Ingredients

Display units in Metric

Yields 2-3 quarts originally 2-3 quarts

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)

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.)

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.)

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