Turkey Giblet Stock

1. 1

   Coarsely chop celery and carrot and quarter onion.

2. 2

   In a large deep saucepan bring broth and water to a boil with celery, carrot, onion, and neck and giblets, skimming froth.

3. 3

   Add bay leaf and fresh herbs and cook, uncovered, at a bare simmer 2 hours, or until liquid is reduced to about 6 cups.

4. 4

   Pour stock through a fine sieve into a bowl.

5. 5

   Stock may be made 2 days ahead and cooled completely, uncovered, before being chilled or frozen in an airtight container.

* Per serving · 4 servings · Values may vary.

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