Roasted Poultry Stock

Ingredients for Roasted Poultry Stock

• Turkey neck, back, if spatchcocked, and giblets

• 2.3kg bone-in turkey or chicken wings

• 2 medium onions, quartered

• 4 large carrots, peeled, cut into 1" pieces

• 4 celery stalks, cut into 1" pieces

• 1 head garlic, halved crosswise

• 3 tablespoons vegetable oil

• Kosher salt, freshly ground pepper

• 4 sprigs thyme

• 2 bay leaves

• 2 teaspoons black peppercorns

How to make Roasted Poultry Stock

Preheat oven to 450°. Divide turkey parts, onions, carrots, celery, and garlic between 2 rimmed baking sheets. Drizzle with oil, season with salt and pepper, and toss to coat. Roast, turning once, until vegetables are soft and caramelized (they should stick slightly to pans), 45–50 minutes.

Transfer to a large pot and add thyme, bay leaves, peppercorns, and 3850ml water. Pour 60ml water into each baking sheet, scraping up any browned bits; add to pot. Bring to a simmer and cook until stock is deep golden brown and reduced to about 2875ml , about 1 1/2 hours. Strain into containers. Let cool; cover and chill.

Do Ahead: Stock can be made 3 days ahead. Keep chilled, or freeze up to 3 months.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.