Executive Chef and Partner, Village, New York City
You can make this
stock three days ahead of time and keep it refrigerated.
Yield: approximately 1 gallon (this recipe may be halved)
Roast 10 lbs. of turkey wings and drums in the oven. Cover bones by
4 inches with equal mixture of water and canned chicken stock. Add some
carrots and onions. Boil for three hours. Strain, cool, and skim the
fat from the surface. Boil it down with the giblets and the neck (about
1 gallon), or until the stock has a strong flavor. Use stock to make
your gravy, and to moisten your stuffing, which you can then cook outside
the turkey, and still give it a nice turkey flavor.