Recipe from Eating Well: http://www.eatingwell.com/recipes/turkey_giblet_stock.html
Makes: About 4 cups
Active Time: 10 minutes
Total Time: 1¼ hours
Ingredients:
Neck and giblets from a 10- to 12-pound turkey
6 cups water
1 medium onion, peeled and quartered
1 medium carrot, chopped
1 stalk celery, chopped
1 bay leaf
1 sprig fresh thyme
1 teaspoon whole black peppercorns
Preparation:
- Combine neck and giblets (except liver), water, onion, carrot and celery in a large saucepan; bring to a boil. Add bay leaf, thyme and peppercorns. Reduce heat and simmer, skimming and discarding any foam, for an hour.
- Strain stock through a fine-mesh sieve into a medium bowl and let cool. Discard solids.
Tips & Notes:
Cover and refrigerate for up to one day before serving.
Nutrition:
25 calories; 0 g fat; 0 mg cholesterol; 0 g protein; 0 g fiber; 0 mg sodium; 0 mg potassium