I always make my own chicken stock to use in various soups and dishes so I thought I’d try my hand at making a homemade wild turkey stock. It’s the perfect base to make a turkey gravy for your wild turkey pot pie. This recipe is very simple and has a lot of flavor!
Makes: 4 cups stock Cooktime: 2 hours +/-
- 1 Large White Onion, Roughly Chopped
- 1 Shallot, Quartered
- 2 Stalks Celery, Roughly Chopped
- 8 Cups (2 Quarts) Chicken Broth or Water
- Bones from 2 Turkey Legs (save the bones from the Birria-Style Tacos)
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
1.) Roughly chop onions and celery and quarter shallot. Add to large pot (4 to 6 qt) with chicken broth or water, turkey bones, salt and pepper.
2.) Bring to a boil, then turn heat down to medium and cook for an additional 2 hours, covered. Stir occasionally. Make sure your pot has a tight cover to ensure that your stock doesn’t over evaporate.
3.) Remove from heat and add additional salt and pepper to taste. Strain the stock to separate the solids. These can be disposed. As long as your cover is tight, this recipe should yield about 4 cups of broth.