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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
5 cups water |
2 cups chicken broth (16 fluid ounces) |
neck and giblets (excluding liver) from turkey |
1 onion, peeled and stuck with 2 whole cloves |
1 (3-inch) piece celery |
2 fresh thyme sprigs or 1/4 teaspoon dried, crumbled |
2 fresh flat-leaf parsley sprigs |
2 fresh marjoram sprigs or 1/4 teaspoon dried, crumbled |
1 turkish or 1/2 california bay leaf |
5 whole black peppercorns |
Directions:
1. Bring all ingredients to a boil in a 3-quart saucepan, skimming froth, then reduce heat and gently simmer, partially covered, until reduced to about 5 cups, 1 1/2 to 2 hours.
2. Pour stock through a large sieve into a bowl and discard solids.
3. Cooks' note: Stock can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
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