Turkey Stock with Bacon Rind


Turkey wing tips, neck, heart and gizzard
Bacon rind from stuffing
1 rib celery
1 onion, halved lengthwise
1 leek, halved lengthwise
1 carrot, chopped
3 sprigs fresh parsley
3 sprigs thyme
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) black peppercorns
2 whole cloves
1 bay leaf


In large saucepan, bring turkey wing tips, neck, heart and gizzard, bacon rind and 5 cups (1.25 L) water to boil; skim off foam. 

Add celery, onion, leek, carrot, parsley, thyme, salt, peppercorns, cloves and bay leaf; return to boil. Reduce heat, cover and simmer for 3 hours. Strain.

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