That is a great stock recipe... I like it!
To make the stock even darker...
Trim the root end off the onions, but leave the skins on to make the stock...
doesn't add any extra flavor, but does make the stock darker in color...

using all Turkey Wings will make the stock very "silky" as the wings, esp. the tips, contain the most collagen...
when we make chicken wings I trim the tips off and freeze them to use in stock when I have a bunch of them...

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