Rich Fowl Glaze

Ingredients

• 4 turkey wings, halved at the joint
• 5 pounds chicken wings and legs
• 3 yellow onions, skin intact, quartered
• 2 carrots, peeled and coarsely chopped
• 2 ribs celery, coarsely chopped
• 1 teaspoon black peppercorns
• 1 small bay leaf
• 5 quarts plus 2 cups water

• Nutritional Information

  • Nutritional analysis per serving (18 servings)

    370 calories; 23 grams fat; 7 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 34 grams protein; 182 milligrams cholesterol; 160 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Five cups

Preparation

1. Preheat oven to 450 degrees. Place all the legs and wings in a roasting pan and roast until well browned, turning the pieces from time to time, about 40 minutes. Remove the turkey and chicken parts and place them in a large heavy-gauge stockpot with the onions, carrots, celery, peppercorns, bay leaf and 5 quarts water.
2. Pour off the fat from the roasting pan. Place the pan over medium-high heat and add the remaining 2 cups water. Cook, stirring and scraping the bottom of the pan with a wooden spoon until all of the browned bits are loosened. Add the mixture to the pot. Bring the stock to a boil over medium-high heat. Reduce heat and simmer for 3 to 4 hours.
3. Strain the stock through a fine-mesh sieve. Degrease and place in a clean pot over medium-high heat. Simmer until reduced to 5 cups. Keep refrigerated.

About 5 hours