Rich Turkey Broth
|Turkey neck||1⁄2 Pound|
|Unpeeled onion||1 Small, quartered|
|Carrot||1 Small, cut into 2 inch pieces (Unpeeled)|
|Rib celery||1 , cut into 2 inch pieces|
|Unpeeled garlic||6 Clove (30 gm), cut in half|
|Crumbled bay leaves||3 Tablespoon, or minced|
|Minced sage leaves||3 Tablespoon (Fresh Ones)|
|Onion powder||2 Teaspoon|
|Dry mustard||2 Teaspoon|
|Garlic powder||1 1⁄2 Teaspoon|
|Dried sweet basil||1 1⁄2 Teaspoon|
|Sweet paprika||1 Teaspoon|
|Pepper white||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
Preheat the oven to 400°.
Place the turkey necks on a cookie sheet or in a large roasting pan and roast, uncovered, for 25 minutes.
Carefully drain off the fat, turn the necks over, and roast for 25 minutes more.
Place the roasted necks in a large pot and add all of the other ingredients.
Bring to a boil over high heat, reduce the heat to medium, and simmer until the stock is reduced to 2 quarts, about 2 hours.
Strain the stock and discard the cooked turkey and vegetables.
Clean the pot and return the strained stock to it.
Bring to a boil over high heat, reduce the heat to medium, and simmer until the stock is further reduced to 1 1/2 quarts, about 30 minutes.
Cool, then refrigerate until very cold and defat.