Turkey Stock

By á-170456

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

Preparation

Step 1

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.