Turkey Broth - cooking recipe

Ingredients

3 lbs turkey wings, and necks
turkey giblets (excluding liver)
1 carrot, coarsley chopped
2 celery ribs, coarsley chopped
1/2 teaspoon dried thyme leaves
4 parsley sprigs
1/4 teaspoon black peppercorns
1 bay leaf
4 quarts water

Preparation

Using a heavy cleaver, chop 3 pounds turkey wings into 2-inch pieces (or ask the butcher to do them for you).
In a large stockpot heat 2 tablespoons vegetable oil.
Add the giblets reserved from the turkey.
Cook, stirring, over medium-high heat until browned, 5 to 7 minutes.
Remove them with a slotted spoon and set aside.
In batches, add the chopped turkey wings to the pot, adding more oil if needed, and cook, turning occasionally, until browned, 8 to 10 minutes per batch.
Return the giblets and wings to the pan.
Add vegetables and cook until softened, about 5 minutes.
Add 4 quarts water, or enough to cover the ingredients by at least 2 inches.
Bring to a boil, skimming off all the foam that rises to the top.
Reduce heat to low, and add spices.
Simmer uncovered 2 to 3 hours.
Strain the broth and let cool; skim all the fat from the top before using.