Roasted Chicken Broth

Preparation

1. Step 1

   Heat oven to 425 degrees. In a large Dutch oven or 8-quart stainless-steel stock pot, toss the carrot, celery, onion, garlic, turkey neck, wing tips and giblets (if using), parsley stems, thyme, bay leaves and peppercorns with oil until the pieces are coated. Transfer the pot to the oven and roast until the bottom of the pot has lots of browned bits, tossing once or twice, 30 to 40 minutes.

2. Step 2

   Carefully transfer the Dutch oven to the stovetop and add the white wine, scraping the bottom with a wooden spoon or spatula to dissolve the browned bits, then add the wings, a couple of pinches of salt and 3 quarts of water. Bring the liquid to a boil over high heat, then reduce the heat to maintain a gentle simmer. Cook the broth, occasionally skimming off any foam and fat that collects on the surface, until it’s reduced by about half, is a rich golden brown color, and tastes very chickeny, 3 to 3½ hours. Taste the broth (be careful, it’s hot!) and season with more salt, stirring gently to dissolve, until it tastes like chicken soup.

3. Step 3

   Remove the pot from the heat, add 2 cups ice (to help cool it down), and let the broth sit until it’s warm but not burning hot, about 30 minutes. Strain the broth into quart containers, discarding the solids. You should have 7 to 8 cups. If you have less than 7, add more ice until you get there. Refrigerate the broth until you’re ready to use it. (The broth can be refrigerated 2 days ahead, or frozen for up to 3 months.)