– 3 pounds turkey wings or wing tips – sea salt – freshly ground pepper – 2 tablespoons extra-virgin olive oil – 1 large onion peeled and cut in half – 1-1/2 cups roughly-chopped carrots 1/2 pound, about 2 large carrots – 1-1/2 cups roughly-chopped celery 1/2 pound, about 2 large celery ribs–remove any leaves and reserve – 6 sprigs fresh thyme – 1 handful fresh sage
Cook time: 3 hours
What is the difference between broth and stock? Stocks and broth are not exactly the same, but can be used same way in recipes. Let’s go over some of their differences: – The main difference is that broths are made with meat and stock is made with the bones (no meat). – Stock starts out by roasting the bones only (from turkey, chicken, meat), to give it a richer flavor and color. – Broth is made with poultry, fish, or even vegetables simmered in water. Stock adds thickness to a recipe while broth will adds more liquid and also seasoning. You could water down stock to make it more like a broths’ consistency.
Can I freeze turkey stock? Yes. Let the stock cool down completely and then store it in 2-4 cup plastic containers or even large zipped lock freezer bags. I do not recommend freezing in a glass jar. Will stay fine in the freezer for up to 2-3 months (or longer if vacuum sealed), provided it’s stored correctly. What’s the best way to freeze turkey broth in a freezer bag? Take a large zipped lock freezer bag. Carefully transfer some of the stock into the bag filling halfway. Press out the air, seal the bag, and lay it flat on a sheet pan. Place the sheet pan in the freezer.
RECIPE TIPS AND FAQ’S:
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