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, 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. Pour stock through a fine sieve into a bowl. Stock may be made 2 days ahead. Cool stock completely, uncovered, and keep chilled or frozen in an airtight container.

Yield: About 6 cup

Posted to MC-Recipe Digest V1 #324 Recipe by: COOKING LIVE SHOW #CL8770 From: "Angele and Jon Freeman" <jfreeman@...> Date: Sun, 1 Dec 1996 14:39:49 -0500

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