Cooking live's turkey giblet stock
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Neck and giblets (excluding liver) from a 12- to 14-pound turkey | ||
| 5 | cups | Chicken broth |
| 6 | cups | Water |
| 1 | Celery rib, chopped | |
| 1 | Carrot, chopped | |
| 1 | Onion, quartered | |
| 1 | Bay leaf | |
| 2 | Fresh flat-leafed parsley sprigs | |
| ½ | teaspoon | Dried thyme, crumbled |
| 1 | teaspoon | Whole black peppercorns |
Directions
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. Strain stock through a fine sieve into a bowl. Stock may be made 2 days ahe ad. Cool stock completely, uncovered, and keep chilled or frozen in an airtight container.
Yield: About 6 cup
NOTES : (Recipes courtesy of Gourmet Magazine Posted to MC-Recipe Digest V1 #325 Recipe by: COOKING LIVE SHOW #CL8765 From: "Angele and Jon Freeman" <jfreeman@...> Date: Sun, 1 Dec 1996 14:39:49 -0500