Turkey Meat Stock with Necks and/or Wings
Shared by: Plan to Eat Blog
Source: Monica Corrado
Yield: 2-3 quarts
Ingredients
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.)