by kirra » Mon Oct 01, 2007 4:19 am
Turkey Giblet Stock
Ingredients:
Neck and giblets (excluding liver) form 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
1/2 teaspoon dried thyme, crumbled
1 teaspoon whole black peppercorns
Preparation:
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.
[size=150][b]Turkey Giblet Stock[/b][/size]
[b]Ingredients:[/b]
Neck and giblets (excluding liver) form 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
1/2 teaspoon dried thyme, crumbled
1 teaspoon whole black peppercorns
[b]
Preparation:[/b]
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.