https://www.copymethat.com/r/q73qCYHAA/roasted-chicken-broth/
128297495
y1ufy8C
q73qCYHAA
2024-04-28 17:17:53
Roasted Chicken Broth
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Total Time
4¼ hours
Prep Time
15 minutes
Cook Time
3½ hours, plus 30 minutes’ cooling
Rating
4
(43)
Notes
Read 8 community notes
This broth is designed to be made in the days before Thanksgiving, which is why it calls for turkey giblets and trim pieces in addition to wings. Roasting the vegetables and turkey bits imbues the broth with the flavors of roast turkey drippings, making it perfect for make-ahead white wine gravy. Don’t be alarmed if your chilled broth gelatinizes – that’s a sign you extracted lots of collagen, a mark of good broth. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)
4¼ hours
Prep Time
15 minutes
Cook Time
3½ hours, plus 30 minutes’ cooling
Rating
4
(43)
Notes
Read 8 community notes
This broth is designed to be made in the days before Thanksgiving, which is why it calls for turkey giblets and trim pieces in addition to wings. Roasting the vegetables and turkey bits imbues the broth with the flavors of roast turkey drippings, making it perfect for make-ahead white wine gravy. Don’t be alarmed if your chilled broth gelatinizes – that’s a sign you extracted lots of collagen, a mark of good broth. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)
Ingredients
- 2 large carrots, scrubbed but unpeeled, halved crosswise
- 2 celery ribs, rinsed and halved crosswise
- 1 large yellow onion, unpeeled, rinsed and quartered through the stem
- 1 whole head garlic, halved through the equator
- Turkey neck, wing tips and/or giblets (optional), patted dry
- Handful of parsley stems
- A few sprigs of fresh thyme
- 2 bay leaves
- 1 teaspoon whole peppercorns
- 3 tablespoons neutral oil, such as avocado
- 2 pounds chicken or turkey wings, patted dry
- ½ cup dry white wine
- Salt
- 2 cups ice cubes, plus more as needed
Steps
Directions at cooking.nytimes.com
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