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Getting ready for Christmas so making dark stock today. This is halfway between a stock and broth because I couldn't get all the backs I needed. I really don't mean this come off as a lesson, it's just that there are always questions. This is close to classic dark stock.
Start with turkey parts necks, backs and wings.
Roast the parts at about 350* until golden
Add mirepoix, two parts onion to one each carrot and celery
Roast until mirepoix is caramelised and bird parts are very dark.
Remove the stuff to a stockpot, I'm using a large pasta pot cause I like the strainer. and cover with cold water
Now your roasting pans are going to look like this
Add a bunch of decent white wine and boil and scrape the brown bits off.
Pour into the stock, get everything
Put some herbs in a double layer of cheesecloth, great way to use the stalks and stems
Tie with butcher twine and tuck it into the mix. I pull thiis out after an hour or so.
This will simmer for six or seven hours, I'll pull out the strainer and put the pot on a snowbank overnight.