Rich Fowl Glaze

Preparation

1. Step 1

   Preheat oven to 450 degrees. Place all the legs and wings in a roasting pan and roast until well browned, turning the pieces from time to time, about 40 minutes. Remove the turkey and chicken parts and place them in a large heavy-gauge stockpot with the onions, carrots, celery, peppercorns, bay leaf and 5 quarts water.

2. Step 2

   Pour off the fat from the roasting pan. Place the pan over medium-high heat and add the remaining 2 cups water. Cook, stirring and scraping the bottom of the pan with a wooden spoon until all of the browned bits are loosened. Add the mixture to the pot. Bring the stock to a boil over medium-high heat. Reduce heat and simmer for 3 to 4 hours.

3. Step 3

   Strain the stock through a fine-mesh sieve. Degrease and place in a clean pot over medium-high heat. Simmer until reduced to 5 cups. Keep refrigerated.