Turkey Stock

Name: Turkey Stock
Yield: Makes about 2 cups
Ingredients: Neck (halved), gizzard and heart from one 26-pound turkey; 3 cups canned low-salt chicken broth; 1 onion, chopped; 1 celery stalk, chopped; 1 carrot, peeled, chopped; 4 large fresh parsley sprigs; 12 whole black peppercorns

August 20, 2004

Recipe information

Yield
Makes about 2 cups

Ingredients

Neck (halved), gizzard and heart from one 26-pound turkey

3 cups canned low-salt chicken broth

1 onion, chopped

1 celery stalk, chopped

1 carrot, peeled, chopped

4 large fresh parsley sprigs

12 whole black peppercorns

Preparation

Mix all ingredients in medium saucepan. Bring to boil over high heat. Reduce heat to medium-low. Cover; simmer until gizzard is tender, about 1 hour 30 minutes. Strain stock into medium bowl. Transfer neck, gizzard, and heart to bowl; cool. Trim meat from neck. Chop neck meat, gizzard, and heart. Transfer to small bowl; reserve for gravy. (Can be made 1 day ahead. Cover stock and giblets separately; chill.)