Turkey Giblet Stock
Ingredients
- 1 Celery Rib, coarsely chopped
- 1 Onion, quartered
- 6 Cups Water
- 1 Teaspoon Black Peppercorns
- 2 Sprigs Fresh Sage
- 2 Sprigs Fresh Parsley
- 1 Carrot, coarsely chopped
- 5 Cups Chicken Broth
- 1 Bay Leaf
- 2 Sprigs Fresh Thyme
- 2 Sprigs Fresh Rosemary
- Neck and Giblets From a 12 to 14 Pound Turkey [do not use the liver]
Instructions
In a large deep sauce pan bring the broth and water to a boil. Add the spices, neck and giblets. When the mixture begins to froth, skim the froth from the top and discard. Add the vegetables and cook uncovered at a bare simmer for 2 hours or until liquid is reduced to 6 cups. Pour stock through a fine sieve into a bowl. Typically you cook the stock early in the day, while you prepare the turkey for the oven.