Turkey Stock

Turkey Stock
Turkey Stock

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • Neck (halved), gizzard, and heart

  • from one 26-lb 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

Directions

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.) This recipe yields about 2 cups.

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