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* | 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 |
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. |