| 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, 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. Pour stock through a fine sieve into a bowl. Stock may be made 2 days
ahead. Cool stock completely, uncovered, and keep chilled or frozen in an
airtight container.
Yield: About 6 cup
Posted to MC-Recipe Digest V1 #324
Recipe by: COOKING LIVE SHOW #CL8770
From: "Angele and Jon Freeman" <jfreeman@netusa1.net>
Date: Sun, 1 Dec 1996 14:39:49 -0500
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”