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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 celery rib |
1 carrot |
1 onion |
5 cups chicken broth |
6 cups water |
reserved neck and giblets (excluding liver) from a 12- to 14-pound turkey |
1 bay leaf |
8 sprigs mixed fresh herbs such as thyme, sage, rosemary and/or marjoram |
Directions:
1. Coarsely chop celery and carrot and quarter onion. In a large deep saucepan bring broth and water to a boil with celery, carrot, onion, and neck and giblets, skimming froth. Add bay leaf and fresh herbs 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 and cooled completely, uncovered, before being chilled or frozen in an airtight container.
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