Turkey Giblet Stock

2017-05-09
  • Yield : about 6 cups
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Ingredients

  • Neck and giblets (excluding liver) form 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

Method

Step 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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