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Self-made
To make your own stock you first need Poultry boneseither cooked or raw or a combination. Some of the bones should be meat, but most can be picked clean. I keep my rotisserie chicken carcasses in the freezer until the day of storage, adding fresh chicken or turkey wings that have been picked up at the supermarket. Two or three pounds of bones are enough, but even a pound gives you enough broth to make gravy. When you have turkey offal from your bird (heart, gizzards, throat, anything but liver) toss them in the pan with the bones and a large pinch of salt.
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