| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | servings | ||
INGREDIENTS
| 3 | lb | Turkey wings |
| 2 | qt | White Chicken Stock; (see recipe) |
| 1/2 | c | Coarsely-chopped onion |
| 1/4 | c | Coarsely-chopped celery |
| 1/4 | c | Coarsely-chopped carrot |
| 3 | Garlic cloves; crushed | |
| 2 | Sprigs fresh thyme | |
| 2 | Sprigs fresh flat-leaf parsley | |
| 1 | ts | Whole black peppercorns |
INSTRUCTIONS
Chop turkey wings into 2-inch pieces. Place wings and White Chicken Stock in a large stockpot; add enough cold water to cover by 2 inches. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface. Add remaining ingredients. Reduce heat to low, and simmer stock 3 to 4 hours. Set a sieve over a large bowl; strain stock. Let cool completely. Skim and discard the clear yellow fat that rises to surface. (You may prepare stock up to 3 days ahead, and store, refrigerated, in an airtight container, or freeze up to 3 months.) Makes about 1 1/2 quarts. Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1997 - Doubleday - $45" Yield: "1 1/2 quarts" Per serving: 1871 Calories (kcal); 114g Total Fat; (55% calories from fat); 189g Protein; 15g Carbohydrate; 639mg Cholesterol; 573mg Sodium Food Exchanges: 1/2 Grain(Starch); 25 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe adapted from "Alfred Portale's Gotham Bar and Grill C Converted by MM_Buster v2.0n.
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