November 1992
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The neck and giblets (excluding the liver) from 12- to 14-pound turkey
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5
cups
chicken broth
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5
cups
water
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1
rib of celery, chopped
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1
carrot, chopped
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1
onion, quartered
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1
bay leaf
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1/2
teaspoon
dried thyme, crumbled
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1
teaspoon
black peppercorns
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In a large saucepan combine the neck and giblets, the broth, the water, the celery, the carrot, and the onion and bring the liquid to a boil, skimming the froth. Add the bay leaf, the thyme, and the peppercorns, cook the mixture at a bare simmer for 2 hours, or until the liquid is reduced to about 5 cups, and strain the stock through a fine sieve into a bowl reserving the neck meat and the giblets for the gravy.
Cooks’ note: The stock may be made 2 days in advance, cooled, uncovered, and kept chilled or frozen in an airtight container.
