| 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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