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CATEGORY	CUISINE	TAG	YIELD
Meats		New text im, Cooking liv	1	Servings

INGREDIENTS

		Neck and giblets (excluding liver) from a 12- to 14-pound turkey
5	c	Chicken broth
6	c	Water
1		Celery rib, chopped
1		Carrot, chopped
1		Onion, quartered
1		Bay leaf
2		Fresh flat-leafed parsley sprigs
1/2	ts	Dried thyme, crumbled
1	ts	Whole black peppercorns

INSTRUCTIONS

In a large deep saucepan bring neck, giblets, broth, water, celery, carrot,
and onion to a boil, skimming froth. Add remaining ingredients and cook,
uncovered, at a bare simmer 2 hours, or until liquid is reduced to about 6
cups. Strain stock through a fine sieve into a bowl. Stock may be made 2
days ahe ad. Cool stock completely, uncovered, and keep chilled or frozen
in an airtight container.
Yield: About 6 cup
NOTES : (Recipes courtesy of Gourmet Magazine
Posted to MC-Recipe Digest V1 #325
Recipe by: COOKING LIVE SHOW #CL8765
From: "Angele and Jon Freeman" <jfreeman@netusa1.net>
Date: Sun, 1 Dec 1996 14:39:49 -0500

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