Roasted Turkey Stock

When you’re making a turkey, making stock with the bones is the logical next step. This recipe, from the Los Angeles chef Suzanne Goin, has the usual aromatics — carrots, celery, onions — plus a concentrated shot of white wine and a dried chile, which add a welcome breath of freshness. (Sometimes poultry stock can taste flat.) Roasting the bones and the vegetables in the same pan streamlines the process and adds depth of flavor. You can use this stock in virtually any recipe that calls for chicken stock (except for chicken soup).

Ingredients

• 1 leftover carcass from a 10- to 15-pound roasted turkey, preferably including neck, wing and leg bones
• 4 or 5 onions, quartered (no need to peel; just rub off any papery skins)
• 2 large or 3 small carrots, peeled and cut into chunks
• 4 large or 5 small celery ribs, cut into chunks
• 2 cups white wine
• 2 large or 3 small garlic cloves, smashed and peeled
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 whole arbol (or another small dried red) chile
• Kosher salt

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    173 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 24 grams protein; 81 milligrams cholesterol; 315 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 3 quarts

Preparation

1. Heat oven to 450 degrees. Using a sturdy knife or your hands, cut or tear turkey carcass into large pieces. Arrange in a single layer in a roasting pan and roast until brown and sizzling, 20 to 25 minutes.
2. Remove from oven and transfer pieces to a stockpot.
3. Add onions, carrots and celery to the empty roasting pan and place over medium heat. Sauté briefly, just to loosen the crusty turkey bits from bottom of pan.
4. Return pan to oven and cook until vegetables are browned around the edges, 20 to 25 minutes.
5. Remove pan from oven and place it over medium heat. Add white wine and cook, stirring, until wine is reduced to a syrup, about 3 minutes.
6. Add wine-vegetable mixture to stockpot. Add garlic, thyme, bay leaves, black peppercorns and chile. Add 6 quarts water and place over medium-high heat just until mixture comes to a boil.
7. Immediately reduce heat to low, skim any foam floating on top and simmer, skimming as needed, for 3 hours. Add 1 teaspoon salt and taste. If stock tastes watery, keep simmering until stock is flavorful. Taste for salt again and add more if needed.
8. Strain stock through a sieve into a large container or containers. Discard solids. Let stock cool slightly, then refrigerate. Skim off any fat from the top of the stock. Use within 4 days or freeze.

• To freeze in plastic bags, use a thick, sealable bag to line a plastic container; the container will hold the bag up while you fill it (1-cup and 1-quart units are the most useful). Label the bags before filling. Hold bag up by the edges, pour in stock, gently squeeze out any air and seal tightly. Remove from container and lay bags flat in freezer.