Turkey Giblet Stock

1. 1

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

2. 2

   Add remaining ingredients and cook, uncovered, at a bare simmer 2 hours, or until liquid is reduced to about 6 cups.

3. 3

   Strain stock through a fine sieve into a bowl.

4. 4

   Stock may

5. 5

   be made 2 days ahead.

6. 6

   Cool stock completely, uncovered, and keep chilled or frozen in an airtight container.

* Per serving · 4 servings · Values may vary.

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