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
Cooking Directions
Step 1
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 1 hour.
Step 2
Strain stock through a fine-mesh sieve into a medium bowl and let cool. Discard solids.
Nutrition Info
- Serving:
- Calories: 0
- Carbohydrates: 0g
- Fat: 0g
- Protein: 0g
- Dietary Fiber: 0g
- Saturated Fat: 0g
- Monounsaturated Fat: 0g
- Cholesterol: 0mg
- Potassium: 0mg
- Sodium: 0mg
- Exchanges:
- Carbohydrate Servings: 0