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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
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 |
1/2 teaspoon dried thyme, crumbled |
1 teaspoon whole black peppercorns |
Directions:
1. 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.
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