Turkey or Chicken Stock
~great base for gravy~
INGREDIENTS
2 pounds Chix/Turkey Wings or other parts
8 C. Water
2 Celery Stalks – cut into pieces
1 Yellow Onion – quartered
1 Bay Leaf
2 – 3 Fresh Thyme Sprigs or 1/2 t. crushed dried thyme
3 large Fresh Parsley Sprigs
2 Lemon Peel Strips, each abt. 2 inches long and 1/2 inch wide
2 t. Salt to taste
DIRECTIONS:
Rinse the poultry parts and place in a large saucepan with the water. Bring to a boil over high heat. Regularly skimming off the froth from the surface. Reduce the heat to a simmer and add the celery, onion, bay leaf, thyme, parsley, lemon peel and salt. Cover partially and simmer until the meat is falling from the bones, about 1 1/2 hours.
Remove from the heat and strain. Let the stock cool then refrigerate it in a container with a tight-fitting lid. Just before using, lift off the fat from the surface of the stock. You should have at least 6 cups of stock. If there is less add water as needed.
