Turkey Giblet Stock

1. 1

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

2. 2

   Add remaining ingredients and cook at a bare simmer 2 hours, or until liquid is reduced to 5 cups.

3. 3

   Strain stock through a fine sieve into a bowl.

4. 4

   Stock may be made 2 days ahead.

5. 5

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

* Per serving · 4 servings · Values may vary.

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