Ingredients
5 lbs turkey parts, such as wings, necks and drumsticks
9 cups water
1 large onion, thickly sliced
1 large carrot, thickly sliced
1 large celery rib, thickly sliced
2 garlic cloves, sliced
1 teaspoon kosher salt
freshly ground pepper
Preparation
Preheat the oven to 400 degrees. Put the turkey parts in a flameproof roasting pan and roast for about 1 hour, turning occasionally, until well browned. Transfer the turkey parts to a large pot. Set the roasting pan over 2 burners. Add 1 cup of the water and boil over moderately high heat, scraping up the browned bits from the bottom of the pan. Add the liquid to the pot. Add the onion, carrot, celery, garlic, salt, generous pinche of pepper and the remaining 8 cups of water. Bring to a boil over high heat. Reduce the heat to moderately low and simmer, partially covered, until the meat is falling off the bones, about 2 hours. Strain the stock. Skim the fat from the stock before using.
