Name: Roasted Poultry Stock
Yield: Makes about 12 cups
Ingredients: Turkey neck, back (if you spatchcocked your bird), and giblets; 5 pounds turkey or chicken wings; 2 medium onions, quartered; 4 large carrots, peeled, cut into 1” pieces; 4 celery stalks, cut into 1” pieces; 1 head garlic, halved crosswise; 3 tablespoons vegetable oil; Kosher salt and freshly ground black pepper; 4 sprigs thyme; 2 bay leaves; 2 teaspoons black peppercorns

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Danny Kim

Could you make Thanksgiving gravy with store-bought broth? Sure. Would it taste as good as one made with homemade stock? Not a chance.

Recipe notes