Recipe - Cooking Lives Turkey Giblet Stock

Neck and giblets (excluding
liver) from a 12 to
14pound turkey
5 cup Chicken broth
6 cup Water
1 Celery rib, chopped
1 Carrot, chopped
1 Onion, quartered
1 Bay leaf
2 Fresh flatleafed parsley
sprigs
One half teaspoon Dried thyme, crumbled
1 teaspoon 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. 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 MCRecipe Digest V1 #325

Recipe by: COOKING LIVE SHOW #CL8765

From: "Angele and Jon Freeman" jfreeman@netusa1.net

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