Title: Turkey Giblet Stock
Categories: New text im, Cooking liv
Yield: 1 Servings

Neck and giblets (excluding
-liver) from a 12 to 14
-pound turkey
5 c Chicken broth
6 c Water
1 Celery, chopped
1 Carrot chopped
1 Onion quartered
1 Bay leaf
2 Fresh flat-leafed parsley
-sprigs
1/2 ts Dried thyme, crumbled
1 ts Whole black peppercorns

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.

Yield: About 6 cup
Posted to MC-Recipe Digest V1 #324

Recipe by: COOKING LIVE SHOW #CL8770

From: "Angele and Jon Freeman"

Date: Sun, 1 Dec 1996 14:39:49 -0500