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Be sure to make plenty, because you’ll be smothering your entire Thanksgiving plate with it.
4 Pound Turkey bones, chicken bones, chicken feet
2 Tablespoon olive oil, divided
1 Medium onion, quartered
2 celery stalks, cut into 2-inch pieces
2 Medium carrots, cut into 1-inch pieces
1 Tablespoon apple cider vinegar
1 Head garlic, halved crosswise
2 Bay leaves
2 Tablespoon Black peppercorns
1 Bunch Fresh parsley, leaves and stems
2 Sprig thyme
cold water
: 450 ˚F
4 Pound Turkey bones, chicken bones, chicken feet
2 Tablespoon olive oil, divided
: 450 ˚F
1 Medium onion, quartered
2 celery stalks, cut into 2-inch pieces
2 Medium carrots, cut into 1-inch pieces
: 450 ˚F
: 250 ˚F
1 Tablespoon apple cider vinegar
1 Head garlic, halved crosswise
2 Bay leaves
2 Tablespoon Black peppercorns
1 Bunch Fresh parsley, leaves and stems
2 Sprig thyme
As Needed cold water
: 250 ˚F
: 250 ˚F