Ingredients
Neck and heart from a 14-pound turkey, and/or 1 pound turkey wings
10 cups cold water
1 carrot, cut into 2 or 3 pieces
1 onion, cut into 2 or 3 pieces
1 stalk celery, cut into 2 or 3 pieces
Small handful of flat-leaf parsley sprigs and stems
1 bay leaf
5 whole black peppercorns
Preparation
Combine all ingredients in a large stockpot and bring to a boil. Reduce heat and simmer, skimming froth off top occasionally, until reduced by half, about 1 hour. Pour through a fine sieve into a bowl; discard solids.
