 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
neck, heart and gizzard reserved from 16- to 18-pound turkey |
2 tablespoons (1/4 stick) butter |
3 cups chopped onions |
2 cups thinly sliced carrots |
2 cups chopped fennel stalks and fronds or celery stalks and leaves |
4 cups canned low-salt chicken broth |
1 bay leaf |
Directions:
1. Cut neck crosswise into 1 1/2-inch pieces. Melt butter in heavy large saucepan over medium-high heat. Add neck, heart and gizzard; sauté until brown, about 10 minutes. Add vegetables; sauté until brown, about 10 minutes. Add broth and bay leaf. Reduce heat to medium-low; simmer until liquid is reduced to 2 cups, about 1 hour.
2. Strain stock into bowl. (Can be made 1 day ahead. Cover and refrigerate.)
|
|