Cooking live's turkey giblet stock

1 Servings

Ingredients

Quantity Ingredient
Neck and giblets (excluding liver) from a 12- to 14-pound turkey
5 cups Chicken broth
6 cups Water
1 Celery rib, chopped
1 Carrot, chopped
1 Onion, quartered
1 Bay leaf
2 Fresh flat-leafed parsley sprigs
½ teaspoon Dried thyme, crumbled
1 teaspoon Whole black peppercorns

Directions

In a large deep saucepan bring neck, giblets, broth, water, celery, carrot, and onion to a boil, skimming froth. Add remaining ingredients and cook, uncovered, at a bare simmer 2 hours, or until liquid is reduced to about 6 cups. Strain stock through a fine sieve into a bowl. Stock may be made 2 days ahe ad. Cool stock completely, uncovered, and keep chilled or frozen in an airtight container.

Yield: About 6 cup

NOTES : (Recipes courtesy of Gourmet Magazine Posted to MC-Recipe Digest V1 #325 Recipe by: COOKING LIVE SHOW #CL8765 From: "Angele and Jon Freeman" <jfreeman@...> Date: Sun, 1 Dec 1996 14:39:49 -0500

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