 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
Ingredients:
the neck and giblets (excluding the liver) from 12- to 14-pound turkey |
5 cups chicken broth |
5 cups water |
1 rib of celery, chopped |
1 carrot, chopped |
1 onion, quarterd |
1 bay leaf |
1/2 teaspoon dried thyme, crumbled |
1 teaspoons black peppercorns |
Directions:
1. In a large saucepan combine the neck and giblets, the broth, the water, the celery, the carrot, and the onion and bring the liquid to a boil, skimming the froth. Add the bay leaf, the thyme, and the peppercorns, cook the mixture at a bare simmer for 2 hours, or until the liquid is reduced to about 5 cups, and strain the stock through a fine sieve into a bowl. The stock may be made 2 days in advance, cooled, uncovered, and kept chilled or frozen in an airtight container.
|
|