This coaxes even a tough old gobbler into something tender, moist and flavorful. This works best with legs and thighs, but also very well with breast.
This is a basic recipe for brown stock, using bones and meat from just about any fish, game, or livestock. Click here for a detailed treatise on stock.
Of course this works best with wild birds like turkey, pheasant — or even a big mess of quail. Don’t just “breast ’em out” and toss the rest — all those bones and meat are the ticket to great stock!