Turkey Stock Recipe - Cooking Index
Turkey Stock Recipe - Cooking Index
| Neck (halved), gizzard, and heart | ||
| From one 26-lb turkey | ||
| 3 cups | 711ml | Canned low-salt chicken broth |
| 1 | Onion - chopped | |
| 1 | Celery stalk - chopped | |
| 1 | Carrot - peeled, chopped | |
| 4 | Fresh parsley sprigs (large) | |
| 12 | Black peppercorns |
Mix all ingredients in medium saucepan. Bring to boil over high heat. Reduce heat to medium-low. Cover; simmer until gizzard is tender, about 1 hour 30 minutes. Strain stock into medium bowl. Transfer neck, gizzard, and heart to bowl; cool.
Trim meat from neck. Chop neck meat, gizzard, and heart. Transfer to small bowl; reserve for gravy. (Can be made 1 day ahead. Cover stock and giblets separately; chill.)
This recipe yields about 2 cups.
Source:
Bon Appetit, November 2001
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