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Turkey Giblet Stock
Ingredients
| * | 4 cups low-salt chicken broth |
| * | 4 cups water |
| * | Neck and giblets from turkey |
| * | 1 onion, quartered |
| * | 2 stalks celery, chopped |
| * | 3-4 fresh thyme sprigs |
| * | 1 bay leaf |
| * | Salt and pepper |
Instructions
| 1 | Put all ingredients in a large saucepan and bring to a boil. Skim any foam from surface. Reduce heat to medium, cover and simmer for about 2 hours. |
| 2 | Strain stock and reserve. Separately, chop giblets, cover and refrigerate for use with gravy. Discard neck. |
Notes
- Can be made 1 day ahead and refrigerate until ready to use.