Thanksgiving Stock

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Make this stock recipe ahead of time and freeze it to get it out of the way. You’ll have stock on hand for weeks.

Ingredients

• 2 large turkey wings (about 3 pounds each) or 5 pounds chicken wings
• 2 tablespoons extra-virgin olive oil, divided
• 1 large onion, halved through root end
• 2 medium carrots, scrubbed, very coarsely chopped
• 2 celery stalks, very coarsely chopped
• 1 head of garlic, halved crosswise
• 8 ounces crimini mushrooms, halved
• 1 teaspoon black peppercorns

Recipe Preparation

• Preheat oven to 425°. Spread out chicken and turkey wings on a rimmed baking sheet and drizzle with 1 Tbsp. oil; rub oil all over wings. Roast, turning every 10 minutes or so, until brown, 30–40 minutes. Remove from oven; set aside.

• Heat remaining 1 Tbsp. oil in stockpot over medium. Add onion, carrots, celery, garlic, and mushrooms and cook, stirring occasionally, until softened and lightly browned, 10–15 minutes. Add ham hock, parsley, bay leaves, wine, peppercorns, and a pinch of salt. Bring to a boil and cook until wine is evaporated, about 5 minutes. Add wings and use a wooden spoon to scrape any crispy bits off baking sheet. (Add a little water to help loosen if needed.) Add another pinch of salt and 2 gallons water; bring to a boil. Reduce heat to low and simmer, uncovered, until meat is falling apart and liquid is reduced by half, 3½–4½ hours (go the full distance for a rich and gelatinous stock).

• Scoop out large pieces of vegetables with a slotted spoon; discard. Strain stock into a large pot; discard solids. Let cool slightly, then chill until cold (the fat will solidify on top, making it easy to remove). Skim fat and ladle into airtight containers. Cover and chill until ready to use.

• Do Ahead: Stock can be made 1 week ahead. Keep chilled, or freeze up to 6 months.

Related Video

Brad Makes Thanksgiving Turkey Stock

Reviews SectionGreat recipe, super flexible and tasty no matter what you add! Sometimes I'll use turnips, parsnips, celery root, etc. Pretty much any earthy veggie comes out great. Great use for poultry spines too.ClevelandCook1977Cleveland,OH05/29/20I really want to make this, but I would like to know if I can replace the smoked ham hock with something else, maybe a non smoked one (or other non-smoked piece of meat)?ThanksExcellent stock recipe, and like all slow simmers, the key is time. Grab a book. Have yourself a little movie marathon. Don't even think about stopping until the meat is dissolving off the bone. That will yield a final product that - once cooled - will be all wiggles and jiggles. To make fat skimming easier, slightly submerge a layer of cheese cloth onto the top your finished stock before putting it in the fridge, and simply peel off the cloth and congealed layer of fat once it has cooled.dustinanglinSeattle, WA11/29/19This stock is amazing! I have made it twice! What is the best gravy recipe to use it in?ckpierceRichmond, VA11/03/19Can Turkey Stock, ne canned, like in a Mason jar, using a pressure cooker to set them??barry123Fall River, MA 11/29/18This is the best stock I have ever made! A total home run. And with the bulk ingredients left at the end I usually pick out the bones and feed the rest to the dog a bit each night with his crunchy food. He loves it! When he knows stock is happening in the kitchen, he never goes far!!AnonymousEdmonds, Washington12/22/17Really delicious. Made a double batch and used it for gravy, moistening stuffing and in the turkey pan. Made the best gravy ever. Couldn't get chicken wings so used all turkey wings. Left out the ham hock. Will make this a regular recipe in my Thanksgiving menu.AnonymousLAGUNA NIGUEL, CA11/24/17Made this this morning - turned out great even though I didn't have a smoked ham hock. For the left over turkey/chicken meat, I fry the medium/large pieces over hi heat in a pan with butter till crusty brown, add some salt, pepper and spices of choice, then dig in. Call it poor man's leftovers?I made this stock last night. When cooled should it be gelatinous? Because mine almost looks like Jello.AnonymousFort Worth, TX11/21/17This was a home run! I downsized the recipe a little bit because my stock pot isn't large enough for a full batch, and I also don't have the fridge or freezer space for a whole gallon of stock. I used about 1.5 pounds of chicken wings + a 1-pound turkey drumstick and did not reduce the vegetables. Subbed a nice big slab of speck (thick cut smoked pork belly, easier to find than a ham hock here in Germany) and did not find it at all overpowering. Wish I had made the whole batch after all!AnonymousBerlin, Germany11/20/17I made this last night for my gravy and stuffing for Thanksgiving and it tasted great. It was super easy to make and made the house smell amazing! I'll definitely use this recipe from now on every year!AlexBrooksNew Jersey11/20/17Q: i'm excited to make this later today. If my ham hock isn't smoked, do you think it will affect the taste?AnonymousNew York 11/20/17I went the full 4.5 hours with this but definitely didn't get the gelatinous stock I was hoping for. I don't know if it's because I used chicken backs instead of wings (which were much cheaper at my supermarket) but I think 2 gallons of water is a couple of quarts too many.barleydavidsonNew York11/19/17I plan on making this in a couple of days. Since it is so thick and gelatinous, how do you re-use it when making soups in the future? Add extra water?This stock was very tasty-the ham hock was predominent so be aware-not necessarily a bad thing. I had to simmer 2x the prescribed time which makes sense based on my normal stock timing. Just a warning that it might take a lot longer to reduce by half depending on your simmer. Excited to try the make ahead gravy w/ it tomorrow!AnonymousAtlanta, Ga11/18/17I made the stock as prep for Thanksgiving and it looks and smells great. Any suggestions for how to use the skimmed off fat? I hate to throw it out.jbtrueSeattle, WA11/17/17Why would you use an entire garlic bulb rather than smashing it?This is absolutely the best stock for Thanksgiving- it makes the most amazing gravy! First time I made stock that was so gelatinous I thought I had ruined it- but it's absolutely key in terms of flavor, texture and getting that rich gravy.AnonymousAlhambra, CA11/08/17Ham Hock is called for in the procedure, but is not listed in the ingredient list (optionally).I am finishing a double batch of this recipe on the stove right now and it smells and tastes amazing! I am hosting Friendsgiving for neighbors and Thanksgiving for my family - and am thrilled that I won't have to wait for pan drippings in order to make gravy for both events. I followed the recipe exactly and will freeze after straining, cooling and removing fat. Thanks Brad for this recipe (and I love your instructional videos)klweaver2Cleveland10/26/17

Watch the video: Brad Makes a Master Stock. Its Alive. Bon Appétit (July 2022).

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