Makesabout 5 cups
- Active Time:10 min
- Start to Finish:2 1/4 hr
November 2003
-
5
cups
water
-
2
cups
chicken broth (16 fl oz)
-
Neck and giblets (excluding liver) from turkey
-
1
onion, peeled and stuck with 2 whole cloves
-
1
(3-inch) piece celery
-
2
fresh thyme sprigs or 1/4 teaspoon dried, crumbled
-
2
fresh flat-leaf parsley sprigs
-
2
fresh marjoram sprigs or 1/4 teaspoon dried, crumbled
-
1
Turkish or 1/2 California bay leaf
-
5
whole black peppercorns
-
Bring all ingredients to a boil in a 3-quart saucepan, skimming froth, then reduce heat and gently simmer, partially covered, until reduced to about 5 cups, 1 1/2 to 2 hours.
-
Pour stock through a large sieve into a bowl and discard solids.
Cooks' note: Stock can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
